450 g Liver 1/2 ts Salt 1/4 ts Pepper, black 150 ml -water 3 ts Vinegar 25 g Onion 6 Garlic cloves 3 Cardamom 3 Clove 25 ml Lime juice 1 cg Cinnamon stick 1/4 ts Chile powder 1 ts Paprika 1 ts Fennel 25 g Coriander 25 g Cumin 50 ml Oil Curry leaf sprigs 1/2 Lemon grass stem 275 ml Coconut milk, thick ===========================> 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 #962 224 010 0
How To make Sri Lanka Peegudhu (Liver Curry>'s Videos
Peegudhu Liver Curry - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Peegudhu Liver Curry Recipe. A recipe from the KC Main Courses collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 150 ml : Water 1/4 ts : Black Pepper 25 ml : Lime Juice 25 g : Cumin 275 ml : Thick Coconut Milk 50 ml : Vegetable Oil 1/2 : Stem Lemon Giass 3 : Cardamoms 450 g : Liver 1 ts : Paprika 1/2 ts : Salt 25 g : Onion 3 ts : Vinegar 3 : Cloves 1 : cm Cinnamon Stick 1 ts : Fennel 6 : Garlic 1/4 ts : Chilli Powder 25 g : Coriander