Sri Lankan Peegudhu

Description
Liver curry

Ingredients

 * 450 g liver
 * ½ tsp salt
 * ¼ tsp black pepper
 * 150 ml water
 * 3 tsp vinegar
 * 25 g onion
 * 6 garlic cloves
 * 3 cardamom
 * 3 cloves
 * 25 ml lime juice
 * 1 cg cinnamon stick
 * ¼ tsp chile powder
 * 1 tsp paprika
 * 1 tsp fennel
 * 25 g coriander
 * 25 g cumin
 * 50 ml oil
 * curry leaf sprigs
 * ½ 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 minutes drain liver from the pan and when cool remove skin and cut into 1 cm cubes.
 * 2) Slice the onion, crush the garlic and powder the cardamoms and cloves.
 * 3) 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.
 * 4) 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.
 * 5) Cook for a further 10 minutes, then discard the cinnamon stick and serve immediately.