'' Calves Liver is made in to a thick gravy which can be served with rice or bread.''
• 450 g Liver
• 1/2 ts Salt
• 1/4 ts Pepper, black
• 150 ml -water
• 3 ts Vinegar
• large Onion sliced and
one small potato peeled and cut in to small pieces
• 6 Garlic cloves
• 3 Cardamom
• 3 Clove
• 25 ml Lime juice
• 1'' Cinnamon stick
• 1 tsp Chile powder and half tsp turmeric powder
• 1 ts Fennel
• 25 g Coriander
• 25 g Cumin
• 50 ml Oil
• Curry leaf sprigs
• 1/2 Lemon grass stem
• 200 ml Coconut milk, thick
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, turmeric powder and leave to marinade for 30 minutes.
Meanwhile, heat the oil and fry potatoes and keep aside. Then fry onion, garlic, curry leaves and lemon grass and when onion has turned a golden brown.
Add the potatoes, liver, marinade and coconut milk and stir.
Cook for a further 10 minutes, then discard the cinnamon stick and serve immediately.
Tip: When the curry is done sprinkle pinch of brown sugar to enhance the taste.
"A taste of Sri Lanka" By Indra Jayasekera ISBN #962 224 010 0ReplyDelete