Sri Lanka Peegudhu Liver Curry

Ingredients

1 a taste of sri lanka 1 by indra jayasekera PEEGUDHU (LIVER CURRY 450 g liver 1/2 tsp salt 1/4 tsp pepper, black water 3 tsp vinegar 25 g onion 6 garlic cloves 3 cardamom 3 clove 25 ml lime juice 1 cg cinnamon stick 1/4 tsp chile powder 1 tsp paprika 1 tsp fennel 25 g coriander 25 g cumin 50 ml oil 1 curry leaf sprigs 1/2 lemon grass stem 275 ml coconut milk, thick	Advertisements

Preparation
 
===========================> 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 No962 224 010 0

 

 
Servings: 1

 

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