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Sri Lanka Peegudhu (Liver Curry)

 

495

Yield

servings

Prep

40

min

Cook

40

min

Ready

80

min

Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 26327% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 429mg 143%
Sodium 398mg 17%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 66g
Vitamin A 595% Vitamin C 13%
Calcium 14% Iron 70%
* based on a 2,000 calorie diet How is this calculated?

 

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