Sri Lanka Peegudhu (liver Curry> Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---------> source <---------,
"A taste of Sri Lanka",
By Indra Jayasekera,
PEEGUDHU (LIVER CURRY
450 gram: Liver,
1/2 tsp: Salt,
1/4 tsp: Pepper, black
150 milliliter: -water,
3 tsp: Vinegar,
25 gram: Onion,
6: Garlic cloves,
3: Cardamom,
3 Clove: ,
25 milliliter: Lime juice,
1 centigram: Cinnamon stick,
1/4 tsp: Chile powder,
1 tsp: Paprika,
1 tsp: Fennel,
25 gram: Coriander,
25 gram: Cumin,
50 milliliter: Oil,
Curry leaf sprigs,
1/2: Lemon grass stem,
275 milliliter: Coconut milk, thick
Directions:
===========================> 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
Source from luhu.jp
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
Source from luhu.jp