Sri Lanka Peegudhu (liver Curry>
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Casseroles, Main dish, Meats | 1 | Servings | |
INGREDIENTS
| > source <- | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 450 | g | Liver |
| 1/2 | t | Salt |
| 1/4 | t | Pepper, black |
| 150 | water | |
| 3 | t | Vinegar |
| 25 | g | Onion |
| 6 | Garlic cloves | |
| 3 | Cardamom | |
| 3 | Clove | |
| 25 | Lime juice | |
| 1 | Cinnamon stick | |
| 1/4 | t | Chile powder |
| 1 | t | Paprika |
| 1 | t | Fennel |
| 25 | g | Coriander |
| 25 | g | Cumin |
| 50 | Oil | |
| Curry leaf sprigs | ||
| 1/2 | Lemon grass stem | |
| 275 | Coconut milk, thick |
INSTRUCTIONS
===========================> 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
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 855
Calories From Fat: 283
Total Fat: 32.1g
Cholesterol: 2317.5mg
Sodium: 1864.3mg
Potassium: 2087.1mg
Carbohydrates: 56.1g
Fiber: 17.5g
Sugar: 2.1g
Protein: 94.7g