I am not much of a liver
fan. To be frank, I don't enjoy eating liver as much as my husband does. It
is,
in fact, in order to make him happy that I cook liver curry at times, the one
my mother used to
prepare at home and I used to scoff at. Anyway, very recently
while buying chicken liver from a
Lebanese grocery store here, the man behind
the counter shared this recipe with me which I
slightly modified suiting my
taste bud. I don’t wanna sound braggart, but the liver fry turned out
absolutely tantalizing and mouthwatering. The butter sauce poured at last lent
a beautiful flavour
enriching the taste of the dish beyond measure. Served with
crisply toasted breads, each nibble of
An apt preparation to make
even the worst liver hating person begin to appreciate, I, for example,
being
transformed from a hater to an admirer, this is the ultimate way to relish
liver in its
delectable best. Though I have cooked it with chicken liver, but I
believe it will turn out equally
delightful with livers of calf or lamb. Try
out and lemme know.
Ingredients: Cooking
time: 20-30 minutes
ü 500 gm chicken liver
ü 2 large onions (julienned)
ü 5-6 cloves of garlic (minced)
ü 4-5 green chillies (chopped)
ü 1 heaped tsp cumin powder
ü 1 tsp dry red chilli powder
ü 1 heaped tsp paprika
ü 1 heaped tsp black pepper
ü 2 tbsp rice vinegar
ü 3 or 4 tbsp flour
ü Salt to taste
ü 1/2 tsp sugar (for caramelization)
ü 1 or 2 tbsp salted butter
ü White oil for cooking
ü Coriander or parsley leaves, for garnishing
(optional)
Method:
1) Make sure chicken
liver is properly cleaned and sliced into bite size pieces.
2) Marinate the liver
with 1 tbsp oil, rice vinegar, black pepper, cumin powder, dry red chilli
powder, paprika, flour and salt. Leave aside for an hour or two.
3) Heat white oil in a
skillet. When oil turns hot, add minced garlic and shallow fry till garlic
turns golden brown in color. Add onion and green chillies. Sprinkle sugar and
caramelize the onions.
4) When onion turns
nicely golden brown in hue, push it to one side of the pan and toss the
marinated liver into the skillet. Fry the liver for 7-10 minutes on medium
heat turning on all sides. Once in a while, stir the onions while liver is
frying.
5) When the liver is
cooked, mix both liver and onions adding a sprinkling of salt and transfer
the liver fry to a serving dish. Add butter into the same skillet and let it
melt. Combine butter with the liver residue to make a sauce, scraping out
whatever teeny bit of liver is stuck at the bottom. Pour the sauce on top of
the liver fry and serve immediately garnished with chopped coriander leaves
or parsley leaves.
6) It tastes nice with
bread, paratha or luchi.
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