Sri Lanka Peegudhu (Liver Curry)

Course : Curry
Serves: 1
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450 gram liver
1/2 teaspoon salt
1/4 teaspoon pepper -- black
150 milliliter water
3 teaspoons vinegar
25 grams onion
6 cloves garlic cloves
3 pieces cardamom
3 whole clove
25 milliliters lime juice
1 piece cg cinnamon stick
1/4 teaspoon chile powder
1 teaspoon paprika
1 teaspoon fennel
25 grams coriander
25 grams cumin
50 milliliters oil
1 bunch curry leaf sprigs
1/2 medium lemon grass stem
275 milliliter coconut milk -- thick

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.

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