Recipe - Peegudhu (Liver Curry

450 g Liver
One half teaspoon Salt
One fourth teaspoon Black pepper
150 ml Water
3 teaspoon Vinegar
25 g Onion
6 Cloves garlic
3 Cardamoms
3 Cloves
25 ml Lime juice
1 Cm cinnamon stick
One fourth teaspoon Chilli powder
1 teaspoon Paprika
1 teaspoon Fennel
25 g Coriander
25 g Cumin
50 ml Oil
sprig curry leaves
One half Stem lemon giass
275 ml Thick coconut milk

Wash the liver and place in a pan with the vinegar, pepper and water
and cook for 58 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 cardomoms
cloves, lime juice, cinnamon stick, chilli 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. From "A taste of Sri
Lanka" by Indra Jayasekera, ISBN #962 224 010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini