Then I met a woman who loves liver and most other organs (these form a big part of the Parsi diet). Then I married her. I am a bit of a food bully so my preferences largely determine our dinner fare. So liver rarely features there. I make quite a decent liver fry though.
I made this after ages for Kainaz the other day.
Here’s my recipe for liver:
Cast:
– 1 tea vegetable spoon oil
– 250 g chicken liver, cut into small peices
– ½ finely chopped onion
– 1 chopped tomatoes
– ½ table spoon grated ginger
– 5,6 curry leaves
– Spices – 1 tea spoon each – jeera (cumin) powder, garam masala, ½ tea spoon each – red chilly powder, black pepper powder, table salt. I added a tea spoon of tandoori masala and East Indian bottled masala which was at home but are not crucial
– Green capsicum/ bell pepper
Story
– heat the oil in a pan
– add the curry leaves
– add the onion and sauté them till the onion is translucent
– add the tomato and stir till the tomato pieces go soft
– add the liver and stir till the liver becomes dry and firm from the original pink
– add the capsicum and stir for a couple of minutes
– The end
Duration – 15 – 20 minutes from start to finish
Best had with parathas
Note: I realized that we have three bulbs in our kitchen which focus on the bus table. So I experimented taking photos without the flash. I thought the effect was quite nice. The ‘burnt’ (photo, not food term) look which comes with flash in macro wasn’t there.
