| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Meats, Casseroles, Main dish | 1 | Servings | |
INGREDIENTS
| ———> source <——— | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 450 | g | Liver |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper, black water |
| 3 | ts | Vinegar |
| 25 | g | Onion |
| 6 | Garlic cloves | |
| 3 | Cardamom | |
| 3 | Clove | |
| 25 | ml | Lime juice |
| 1 | cg | Cinnamon stick |
| 1/4 | ts | Chile powder |
| 1 | ts | Paprika |
| 1 | ts | Fennel |
| 25 | g | Coriander |
| 25 | g | Cumin |
| 50 | ml | Oil |
| Curry leaf sprigs | ||
| 1/2 | Lemon grass stem | |
| 275 | ml | Coconut milk, thick |
INSTRUCTIONS
PEEGUDHU (LIVER CURRY ===========================> Directions <======================== Wash the liver and place in a pan with the vinegar, pepper and water and cook for 5-8 min Drain liver from the pan and when cool remove skin and cut into 1 cm cubes. Slice the onion, crush the garlic and powder the cardamoms and cloves. Place the liver in a bowl and mix in the cardamoms cloves, lime juice, cinnamon stick, chile powder paprika powder, fennel powder, coriander powder and cumin powder and leave to marinade for 30 minutes. Meanwhile, heat the oil and fry onion garlic, curry leaves and lemon grass and when onion has turned a golden brown add the liver, marinade and coconut milk and stir. Cook for a further 10 minutes, then discard the cinnamon stick and serve immediately. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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