Sri Lankan Peegudhu

Ingredients

 * 450 gm Liver
 * 1/2 tsp Salt
 * 1/4 tsp Pepper, black
 * 150 ml -water
 * 3 tsp Vinegar
 * 25 gm 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 gm Coriander
 * 25 gm Cumin
 * 50 ml Oil
 * Curry leaf sprigs
 * 1/2 Lemon grass stem
 * 275 ml Coconut milk, thick

Directions

 * 1) 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.
 * 2) 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.