Sri Lanka Peegudhu (Liver Curry)
Sri Lanka Peegudhu (Liver Curry) recipe
Yield
4 servingsPrep
40 minCook
40 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Peegudhu (liver curry | |||
| 450 | grams |
beef liver
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 150 | ml |
water
|
*
|
| 3 | teaspoons |
vinegar
|
|
| 25 | grams |
onions
|
|
| 6 | each |
garlic cloves
|
|
| 3 | each |
cardamom seeds
|
*
|
| 3 | each |
cloves, ground
|
*
|
| 25 | ml |
lime juice
|
*
|
| 1 | cg |
cinnamon sticks
|
*
|
| ¼ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | teaspoon |
fennel bulb
|
|
| 25 | grams |
coriander
|
|
| 25 | grams |
cumin
|
|
| 50 | ml |
vegetable oil
|
*
|
| 1 | x |
curry leaves
sprigs |
*
|
| ½ | Lemon |
lemongrass
stem |
*
|
| 275 | ml |
coconut milk
thick |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Peegudhu (liver curry | |||
| 4.5E+2 | grams |
beef liver
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.5E+2 | ml |
water
|
*
|
| 15 | ml |
vinegar
|
|
| 25 | grams |
onions
|
|
| 6 | each |
garlic cloves
|
|
| 3 | each |
cardamom seeds
|
*
|
| 3 | each |
cloves, ground
|
*
|
| 25 | ml |
lime juice
|
*
|
| 1 | cg |
cinnamon sticks
|
*
|
| 1.3 | ml |
chili powder
|
|
| 5 | ml |
paprika
|
|
| 5 | ml |
fennel bulb
|
|
| 25 | grams |
coriander
|
|
| 25 | grams |
cumin
|
|
| 5E+1 | ml |
vegetable oil
|
*
|
| 1 | x |
curry leaves
sprigs |
*
|
| 0.5 | Lemon |
lemongrass
stem |
*
|
| 275 | ml |
coconut milk
thick |
*
|
Directions
Wash the liver and place in a pan with the vinegar, pepper and water and cook for 5 to 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 cardamoms cloves, lime juice, cinnamon stick, chile 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.
