Peegudhu (Liver Curry>

Peegudhu (Liver Curry> Ingredients

450 g Liver	1 Cm cinnamon stick
1/2 ts Salt	1/4 ts Chilli powder
1/4 ts Black pepper	1 ts Paprika
150 ml Water	1 ts Fennel
3 ts Vinegar	25 g Coriander
25 g Onion	25 g Cumin
6 Cloves garlic	50 ml Oil
3 Cardamoms	1/2 Stem lemon giass
3 Cloves	275 ml Thick coconut milk
25 ml Lime juice

Instructions for Peegudhu (Liver Curry>

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 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: LiverCuisine: Uncategorized

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