Sri Lanka Peegudhu (Liver Curry)

Recipe Ingredients

450		Liver
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper - black
150		-water
3 teaspoons	15ml	Vinegar
25		Onion
6		Garlic cloves
3		Cardamom
3		Clove
25		Lime juice
10		Milligrams cinnamon stick
1/4 teaspoon	1.3ml	Chile powder
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Fennel
25		Coriander
25		Cumin
50		Oil
		Curry leaf sprigs
1/2		Lemon grass stem
275		Coconut milk - thick

Recipe Instructions

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.

Source:
"A Taste of Sri Lanka" By Indra Jayasekera

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