|
Ingredients
|
For 4
|
For 100
|
|
Liver
|
225gms
|
5.6kg
|
|
Red chillies
|
5gms
|
115gms
|
|
Fennel
|
5gms
|
115gms
|
|
Curry leaves
|
1 spring
|
½ bunch
|
|
Ginger
|
5gms
|
115gms
|
|
Turmeric
|
a pinch
|
15gms
|
|
Red onions
|
30gms
|
680gms
|
|
Cardamoms
|
3
|
10gms
|
|
Garlic
|
5 flakes
|
10gms
|
|
Fenugreek powder
|
a pinch
|
5gms
|
|
Vinegar
|
15ml
|
340ml
|
|
Coconut
|
½
|
12
|
|
Fat
|
30gms
|
500gms
|
|
Salt
|
to taste
|
80 – 100gms
|
Wash and boil the liver with salt. Cut into cubes. Roast and
grind red chillies. Grind fennel. Peel and slice ginger, garlic and onions.
Grate and extract thick coconut milk. Put the liver into a pan with the coconut
milk and all the ingredients except fat. Boil till spices and onions are
cooked. Remove gravy. Add fat and fry the liver. Pour back the gravy and cook
for about 5 minutes.
