Liver Curry (kaleji nu sak)
There are some slight differences in technique, when preparing liver curry (as compared with, say, chicken curry) Black pepper is needed to give the dish its heat.
Serve it with rice or rotli and kachumber or any simple salad. Serves 4.
Cut into bite-sized pieces:
1 package (2 steak-sized pieces) of baby beef liver, or chicken liver
Place in saucepan of water. Bring to the boil, and off the heat. When ready to add to the curry, lift out the liver pieces, discarding the water (this way, any slightly “off” flavours from the liver get removed)Heat a saucepan on medium-high heat.
Add
Vegetable oil to cover the pan (and a bit more...this recipe needs it)
1 tomato
1 generous tsp tomato paste
1 tsp chopped ginger
1.5 tsp chopped garlic
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric
Salt to taste (try 1/2 tsp then check for salt)Fry oil and masala for a few minutes, until the colour starts to deepen and the oil starts to ooze out. Add the treated liver pieces, and sauté the livers until they are cooked through. Season with
Black pepper