Liver and potato curry

Ingredients	For 4	For 100
Liver	225gms	5.6kg
Potatoes	200gms	4kg
Red chillies	3	4kg
Coriander	10gms	250gms
Cumin	a pinch	30gms
Peppercorns	a few	30gms
Onions	225gms	5.6kg
Green chillies	10gms	250gms
Garlic	a few flakes	30gms
Ginger	5gms	115gms
Coconut	½	12
Fat	15gms	250gms
Vinegar	15ml	340ml
Curry leaves	a spring	½ bunch
Salt	to taste	80 – 100gms

Clean, wash and cut liver into even cubes. Roast and grind red chillies, coriander, cumin and peppercorns. Peel and slice onions, garlic and ginger. Grate and make three extractions of coconut milk (thick, medium, thin). Peel and cut potatoes into small cubes. Cook together liver, third extract of coconut milk and slat for about one hour. Add potatoes, second extract of coconut milk, vinegar, sliced onions, garlic and ginger and ground spices and whole green chillies. When potatoes and liver are done, add thick coconut milk. Bring to boil. Taste for salt and remove. Heat the fat. Add curry leaves and a few pieces of onion. When they are brown, pour over curry. Mix well.