Delicious Mutton Liver Fry
Kerala-style dry fry where mutton is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 5 servings
- Mutton liver : ½ k gm
- Onion : 1 no
- Garlic : 4 cloves
- Ginger : 1 inch piece
- Curry leaves : 1 spring
- Coriander powder : 1 tsp
- Garam masala : 1 tsp
- Turmeric powder : ½ tsp
- Chilly powder : 1 tsp
- Salt, to taste
- Oil, to taste
Preparation
Step 1
Cook liver using little water, salt, coriander powder, ginger garlic paste, onion, chilly powder, turmeric powder and garam masala.
Step 2
Enter Step.
Step 3
When it gets cooked.
Step 4
Heat another pan add oil in it and when its hot add curry leaves to it.
Step 5
Next, add the cooked liver to it.
Step 6
Enter Step.
Step 7
Allow it get deep fried.
Step 8
Wipe off the excess oil.
Step 9
We can use the gravy left also with chappathi or rice.
Step 10
Transfer to the serving dish.
Tip
Coconut oil is not optional in a Kerala fry. It adds a flavour that no other oil can replicate.
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