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8
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1
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Chicken Livers
Garlic
Ginger Root
-- Coating
Flour
Salt
Paprika
-- Vegies
Tomatoes
Onions
Cilantro
-- Spices
Curry Powder (1)
Turmeric
Cumin
Salt
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Oil, deep fry
Oil (more)
Coconut Milk
Garam Masala (2)
Lime Juice
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This recipe has two break points for clean-up and other tasks.
PREP - (40 min)
- Rinse LIVERS and drain. Remove any fat or plumbing clinging
to them. Slice into strips about 1 inch wide by the thickness of
the liver.
- Crush GARLIC and chop fine. Slice GINGER very thin
crosswise and chop fine. Mix and pound to paste in a mortar.
Mix thoroughly with Livers and set aside for 20 minutes or
more.
- Mix Flour, Salt and Paprika.
- Scald TOMATOES 1 minute in boiling water, quench in cold
water and chop fine.
- Chip ONION small.
- Chop CILANTRO medium.
- Mix Spices items.
- Squeeze LIME JUICE.
LIVERS - (20 min)
- Dredge Livers in the Flour mix and lay out on a
large plate.
- In a kadhai or steel wok, heat Oil for deep fry to about
350°F/175°C. Fry Livers in batches, using your
wok shovel to tumble them and break up clumps. They will get to a
medium brown very quickly, and may not be cooked through - but don't
worry about that, they get more cooking. Strain out with your
spider, drain on paper towels and set aside.
CURRY - (20 min)
- In a sauté pan, heat Oil and fry Onions,
stirring until translucent. Stir in Tomatoes and continue to
fry stirring until Tomatoes are cooked down and oil starts to
separate.
- Stir in Spices mix for 1 minute, then the Cilantro
for 1 minute.
- Stir in Livers for 1 minute, then stir in the
Coconut milk and bring to a boil.
- Adjust Liquid with boiled water as needed. For serving alone with
rice I like it to have more liquid than shown in the photo.
- Stir in Garam Masala and Lime Juice and take off
the heat.
- Serve hot with steamed Jasmine rice.
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