Ingredients
450 g liver
1/2 tsp salt
1/4 tsp black pepper
150 ml water
3 tsp vinegar
25 g onion
6 cloves garlic
3 cardamoms
3 cloves
25 ml lime juice
1 cm cinnamon stick
1/4 tsp chilli powder
1 tsp paprika
1 tsp fennel
25 g coriander
25 g cumin
50 ml oil sprig curry leaves
1/2 stem lemon giass
275 ml thick coconut milk
Directions
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 cardomoms cloves, lime juice, cinnamon stick, chilli
powder paprika powder, fennel powder, coriander powder and cumin
powder and leave to marinade for 30 minutes. 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. From "A taste of Sri Lanka" by Indra
Jayasekera, ISBN #962 224 010 0
Servings: 1 servings
Peegudhu (Liver Curry> Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is possible to read the history of written recipes far back into the distant past, in fact as far into history as the Egyptians, and potentially, even further back. However, these, ancient recipes were just primitive hieroglyphic or cunieform instructions for food preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius created a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. He also tells us how the ancient Romans used a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as basil, fennel and parsley. For the decades that followed, the upper classes strove to serve up the best banquets, and consequentially the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookery books are greatly in demand due to better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Peegudhu (Liver Curry_ recipe.
