Liver Paal Curry / Liver Curry with Coconut Milk Cooking at Mayflower
How To Cook Liver Curry - How To Cook. To a blender, add the chicken broth, onion, curry, salt and flour. Add the lemon rind, garlic,chilli, pepper and the spices, cook for 3 minutes.
Liver Paal Curry / Liver Curry with Coconut Milk Cooking at Mayflower
Heat oil on medium heat. Heat the oil in a lage pan and fry the onions for 5 minutes. Lastly, add water to the pan and cover it with a lid. Fry onion mixture until golden brown. Mix well such that the everything blends well and the masala is well coated on the liver.now add in the ground coconut masala and the required water and mix well such that it forms a gravy consistency. Add washed liver, mix, and cover the lid. Add the lemon rind, garlic,chilli, pepper and the spices, cook for 3 minutes. Switch off the flame and cover the pot. Mix well and add kashmiri chilli, garam masala and kasuri methi and salt. Clean and halve the chicken livers, cutting away the connecting tissue between the lobes.
Add the pepper, salt, soy sauce, garlic, ginger and cumin, mix well and cover. If it still has an. The oil should begin to separate at the edges. Add washed liver, mix, and cover the lid. Fry on high flame stirring all along for few minutes till the pungent smell leaves. (the kaleji is not cooked completely, it will continue to cook in a covered pot. Add in the marinated liver. Add curry leaves first followed by the ground onion mix. Cover and cook in medium. Cook for 25 minutes, stirring occasionally. Add the liver and cook until all the pieces have turne a grey colour (about 3 minutes).
