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Amma’s Liver Pepper Fry curry is delicious and unique in many levels. The liver is tender and soaks up all the flavors of the ingredients making it a mouth watering dish. This Dish is a Kerala style favorite in our family and is traditionally served with rice.
Cooking Time: 40 min | Serving: 4 -5
Ingredients:
1 – 500 Grams Liver (Beef)
2 – 2 1/2 Teaspoons Coriander Powder
3 – 1 Teaspoon Chili Powder
4 – 1/4 Teaspoon Turmeric Powder
5 – 1 1/2 Teaspoons Black Pepper
6 – 1/2 Teaspoon Garam Masala Powder
7 – 1 Thinly Sliced Onion
8 – 1 Diced Tomato
9 – 2 Green Chilies
10 – 1 Tablespoon of Ginger Paste
11 – 2 Cloves of Diced Garlic
12 – Few Curry Leaves
13 – 3 Tablespoons of Oil
14 – 2 Teaspoons Vinegar
14 – 250 ml of Water
Directions:
Clean and boil the liver in a pot with in 250ml of water for 10 minutes on medium heat (Do Not Add Salt). Once cooked take the liver and cut into thin stripes. In a bowl add ingredients 2 to 6 with a little water to make a paste. Add oil on to a heated frying pan then add crushed ginger and diced garlic. ( Stir for 30 sec’s). Add the paste that you have made into the frying pan. After stirring for a minute add the onions. Once the onions have turned golden brown add the diced tomatos. When the fry aroma arises, add the sliced Liver along with the vinegar and stir well for 2 minutes. Let the gravy thicken and coat the Liver Strips, at this time add the curry leaves and stir well. Remove from heat and Serve.
Eat Well
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