A recipe for Sri Lanka Peegudhu (Liver Curry). Follow the simple recipe instructions for Sri Lanka Peegudhu (Liver Curry) shared by other home cooking experts.
Ingredients
PEEGUDHU (LIVER CURRY): 450 g Liver1/2 Tsp. Salt
1/4 Tsp. Pepper black
150 ml water
3 Tsp. Vinegar
25 g Onion
6 Garlic cloves
3 Cardamom
3 Clove
25 ml Lime juice
1 cg Cinnamon stick
1/4 Tsp. Chile powder
1 Tsp. Paprika
1 Tsp. Fennel
25 g Coriander
25 g Cumin
50 ml Oil
Curry leaf sprigs
1/2 Lemon grass stem
275 ml Coconut milk thick
Directions
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 - Source: A taste of Sri Lanka by Indra Jayasekera
