Peegudhu (liver curry>

1 servings

Ingredients

Quantity Ingredient
450 grams Liver
½ teaspoon Salt
¼ teaspoon Black pepper
150 millilitres Water
3 teaspoons Vinegar
25 grams Onion
6 Cloves garlic
3 Cardamoms
3 Cloves
25 millilitres Lime juice
1 Cm cinnamon stick
¼ teaspoon Chilli powder
1 teaspoon Paprika
1 teaspoon Fennel
25 grams Coriander
25 grams Cumin
50 millilitres Oil sprig curry leaves
½ Stem lemon giass
275 millilitres Thick coconut milk

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 cardomoms cloves, lime juice, cinnamon stick, chilli 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. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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