Recipe - Sri Lanka Peegudhu (Liver Curry

source
"A taste of Sri Lanka"
By Indra Jayasekera

PEEGUDHU (LIVER CURRY
450 g Liver
One half teaspoon Salt
One fourth teaspoon Pepper, black
150 ml water
3 teaspoon Vinegar
25 g Onion
6 Garlic cloves
3 Cardamom
3 Clove
25 ml Lime juice
1 cg Cinnamon stick
One fourth teaspoon Chile powder
1 teaspoon Paprika
1 teaspoon Fennel
25 g Coriander
25 g Cumin
50 ml Oil
Curry leaf sprigs
One half 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 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 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

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