Peegudhu (liver Curry> Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
450 gram: Liver,
1/2 tsp: Salt,
1/4 tsp: Black pepper,
150 milliliter: Water,
3 tsp: Vinegar,
25 gram: Onion,
6 Cloves: garlic,
3: Cardamoms,
3 Cloves: ,
25 milliliter: Lime juice,
1 Cm: cinnamon stick,
1/4 tsp: Chilli powder,
1 tsp: Paprika,
1 tsp: Fennel,
25 gram: Coriander,
25 gram: Cumin,
50 milliliter: Oil sprig curry leaves,
1/2: Stem lemon giass,
275 milliliter: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Main dish