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Main Course

Liver Fry Easy

Slow-roasted in coconut oil with a generous hand of spices, this mutton fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 4 servings

1/2 kg Mutton Liver
3 nos Onion medium
Ginger garlic paste - 2 tsp
2 nos Green chilly
2 tbsp Chilly powder
11/2 tbsp Coriander powder
1 tsp Turmeric powder
Salt, to taste
Curry leaves, a few
2 cup Water
2 tbsp Oil

Preparation

Step 1
Mix cleaned liver with all ingredients except oil and curry leaves.
Step 2
Pressure cook the liver for 20 minutes in low flame.
Step 3
Set a kadai on the stove heat oil, then add curry leaves and cooked liver.
Step 4
Fry it in low flame till the oil comes out. Liver fry is ready.

Tip

Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.

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Main Course

Liver Fry Easy

Slow-roasted in coconut oil with a generous hand of spices, this mutton fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.

Ingredientsfor 4 servings

1/2 kg Mutton Liver
3 nos Onion medium
Ginger garlic paste - 2 tsp
2 nos Green chilly
2 tbsp Chilly powder
11/2 tbsp Coriander powder
1 tsp Turmeric powder
Salt, to taste
Curry leaves, a few
2 cup Water
2 tbsp Oil

Preparation

Step 1
Mix cleaned liver with all ingredients except oil and curry leaves.
Step 2
Pressure cook the liver for 20 minutes in low flame.
Step 3
Set a kadai on the stove heat oil, then add curry leaves and cooked liver.
Step 4
Fry it in low flame till the oil comes out. Liver fry is ready.

Tip

Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.