Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 450      gram          liver
     1/2  teaspoon      salt
     1/4  teaspoon      pepper -- black
 150      milliliter    -water
   3      teaspoons     vinegar
  25      grams         onion
   6                    garlic cloves
   3                    cardamom
   3                    clove
  25      milliliters   lime juice
   1                    cg cinnamon stick
     1/4  teaspoon      chile powder
   1      teaspoon      paprika
   1      teaspoon      fennel
  25      grams         coriander
  25      grams         cumin
  50      milliliters   oil
                        curry leaf sprigs
     1/2                lemon grass stem
 275      milliliter    coconut milk -- thick

Preparation:

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.