Liver Fry

Liver the most essential of all meats is what most people don't consume due to it's flavour. But the fact is that liver is what needs to be consumed more than any other food as this is the 'all in one' meat. It's the best source for a whole lot of essential vitamins and minerals such as iron, copper, zinc, folic acid and vitamins A,C,D,E,K, B12. For those with anemic and other nutritional problems liver is the best answer and not just that, it can boost you up in no time.

Liver fry is at least a once-in-a-month dish at my home. While growing up, my mother too made sure it was on the table very often. Now most people hate the taste of liver and hence don't include it in their diet but in my opinion I'd suggest that you try cooking it in different styles and find one that suits your taste best. Washing liver with vinegar or milk helps removes the toxins and reduces the flavour too to an extent. I normally use chicken or mutton liver, beef only rarely as its sweeter but I've read that beef liver contains more nutrients than the others. 



 

[caption id="attachment_1163" align="aligncenter" width="604"] Add the liver pieces and add the ginger garlic paste, spices and salt and cook for few minutes[/caption]

[caption id="attachment_1165" align="aligncenter" width="604"] Cook till all the water evaporates[/caption]

Liver Fry

 

Cuisine: South Indian

Author: Betsy

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Now you can enjoy the best nutritious supplement more often at your table. Try cooking liver the Indian way.

Ingredients

• Liver (beef, chicken or mutton) - 1/2 kg /1 lb (In this recipe, I've used chicken liver, heart and gizzards/giblets)


• Garlic paste - 1 tbsp


• Ginger paste - 1tbsp


• Green Chillies : 3-4, sliced


• Turmeric Powder - 1/2 tsp


• Red Chill Powder - 1 & 1/2 tsp (or to your spice level)


• Black Pepper Powder - 1 tsp (Freshly grounded, add or reduce according to your spice level)


• Garam Masala Powder - 1 tsp


• Cumin Powder - 1/4 tsp


• Curry Leaves - handful


• Coconut oil - 1 tbsp


• Mustard seeds - 1/2 tsp


• For washing liver: use 1-2 Tbsp of vinegar

Instructions

1. Cut liver into small sized cubes. Take a bowl and add liver pieces into it, add 1 tbsp of vinegar or milk and with leave it for 30 minutes; clean and wash them well for 3-4 times with water. Keep it aside. (Note: Livers have a strong, distinctive flavor and soaking in vinegar or milk makes the taste milder and also it helps remove any left over toxins and blood from the liver).


2. Heat a pan and add garlic-ginger paste and saute for couple of minutes then add green chillies and all the dry spices powders(except pepper powder) along with the liver pieces and salt. (You can also saute the paste and spices in oil before adding the liver). Cook for about 5 mins.


3. Add1/4 cup of water and black pepper powder, cover and cook on medium heat for 6-8 minutes or till all the water evaporates.


4. Now heat the oil in another pan and pop mustard seeds and fry the curry leaves and add them to the cooked liver.


5. Serve with rice, chappathi or naan and enjoy.

 

Notes

If using gizzards, it's better to pressure cook as gizzards turn out too hard and rubbery if cooked in a pan. And then after popping mustard seeds, saute the cooked liver and gizzards for 2 minutes.

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