I happen to really enjoy the taste of well prepared liver! When my
mother makes her chicken curry she always leaves the liver and gizzards
and I am always the one to savor it! My aunt used to make liver curry
on rare days and I still remember just eating so slowly making it last.
I haven't had much of an opportunity to cook liver in the States but
here in Dhaka, where there are streets of butchers, a whole liver is
easily picked up in any corner. This recipe, however is not mine - its
my cook, Alom's concoction. Its delicious, especially with some nice
thick lentil curry and white rice with freshly squeezed lime on top!
Its just...well, you give it a shot and let me know! Just to Note-Alom
does not cook with specific measurements, just eyeballs the ingredients
and feels his way through. So, the proportions may not be exact - he
just says - 1/2tsp of all spices - but with any good cook - one should
experiment with the flavors and settle on what amount of spices are
right for your palate!Liver Curry
1. Heat in a pan or pot or wok about 2-3 tbsp of oil, sautee up sliced garlic and onion till well done. About 2-3 mins.
Add in all the spices one by one. Start with the pastes (onion, garlic,
ginger), then the bay leaf, lastly the powders. Add salt. Fry well, add
a little bit of oil if too dried out and scorching or 2-3 tbsp of water.
Add the liver pcs and fry and mix well with the paste formed. When well
mixed, add about 1-2 cups of water, depending on how much curry you
want. More water for thinner curry, less for thicker.
4. Cook covered until livers are well done. Takes about 10-15mins. Taste check - add salt and little sugar if needed.
Serve with some Lentil and rice and Enjoy!Tips:
you can increase the cumin powder to 1tsp. for a bolder taste. Too much
fenugreek may turn the curry bitter. Everything else can be adjusted to