Title: Sri lanka peegudhu (liver curry>
 Categories: Meats, Casseroles, Main dish
      Yield: 1 Servings
 
           ---------> source <---------
           "A taste of Sri Lanka"
           By Indra Jayasekera

MMMMM-------------------PEEGUDHU (LIVER CURRY------------------------
    450 g  Liver
    1/2 ts Salt
    1/4 ts Pepper, black
    150 ml -water
      3 ts Vinegar
     25 g  Onion
      6    Garlic cloves
      3    Cardamom
      3    Clove
     25 ml Lime juice
      1 cg Cinnamon stick
    1/4 ts Chile powder
      1 ts Paprika
      1 ts Fennel
     25 g  Coriander
     25 g  Cumin
     50 ml Oil
           Curry leaf sprigs
    1/2    Lemon grass stem
    275 ml Coconut milk, thick
 
  ===========================> Directions <========================
  
  Wash  the  liver and place in  a pan with  the vinegar, pepper and
  water and cook for 5-8 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.
  
  ISBN #962 224 010 0