Chennai India    

Liver fry


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Liver Fry is made in different ways - Chettinad type, Kerala type or Madurai type. Mutton Liver fry is a popular dish with Non-vegetarian Indians as it makes a good accoutrement to rice, nan, roti, phulka or as a snack consumed with alcohol.


Cooking Tips: This dish is best made with mutton liver alone. Mutton liver has the right texture and lends itself easy to absorb the spices. Chicken livers will be bland. Dry Roast the spices before you grind them. It helps to bring out the volatile oleoresins from the spices. When selecting curry leaves, aim to get fresh full tender leaves. Every small thing counts in the overall taste. If you prefer a richer recipe, fry curry leaves and a small sprig of drumstick leaves in ghee or clarified butter for the extra rich flavor. Add these roasted leaves along with the freshly chopped coriander leaves in the last step as a garnish. For the authentic Hyderabadi touch, add a small quantity of broken cashew nuts, again roasted in ghee at the time of adding the water.


Ingredients:

Mutton liver - 300 gms
Onion - 2 nos.
Tomatoes - 1 nos.
Ginger, Garlic paste- 2 tbsp.
Turmeric powder - ΒΌ tsp
Chilli powder - 2 tsp. ( or as needed)
Curry leaves - a small bunch
Cinnamon - 1/2 inch
Black Pepper - 1 teaspoon
Oil - 2 tsp
Salt to taste.
Chopped Coriander Leaves, handfull for garnish


Method:

  • Heat a kadai / pan and pour oil

  • Add curry leaves

  • Fry finely chopped onion.

  • Add ginger, garlic paste and ground pepper.

  • Add finely cut tomato.

  • Let it turn soft.

  • Add turmeric and chilli powder.

  • Stir-fry well.

  • Add liver pieces.

  • When the oil separates, pour enough water to cover the contents (1/4 glass of water). For authentic Kerala type Liver fry, add coconut milk instead of water. If you are a purist, you may add one tablespoon of coriander powder to add more body.

  • Stir occasionally . Cook in a low flame.

  • In less than 15 minutes, liver fry will be ready. Don't over cook as the liver texture will turn hard.

  • Serve with nan, rotis, dhal rice, parathas etc.


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