Chicken Liver Fry

Method

1. 1

   Prepare chicken liver: Wash 500g chicken livers. Remove visible fat and sinew. Cut each liver into 2-3 pieces. Soak in cold water with a pinch of turmeric 10 minutes. Drain and pat dry.

2. 2

   Marinate: Mix with half tsp turmeric, 1 tsp red chilli powder, 1 tsp garam masala and salt. Marinate 20 minutes.

3. 3

   Fry shallots: Heat 3 tbsp oil. Add 1 cup sliced shallots and fry on medium heat 8-10 minutes until golden.

4. 4

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.

5. 5

   Add tomatoes: Add 2 chopped tomatoes and cook 6 minutes until soft.

6. 6

   Add spice powders: Add 1 tsp coriander powder and 1 tsp red chilli powder. Fry 2 minutes.

7. 7

   Add marinated liver: Add liver pieces. Fry on high heat 4-5 minutes — liver cooks very quickly and becomes tough if overcooked.

8. 8

   Check doneness: Cut a piece — there should be no raw pink inside but should still be slightly moist.

9. 9

   Dry out: Cook uncovered on high heat 2-3 minutes until the masala clings to the liver.

10. 10

    Serve: Add curry leaves and adjust salt. Chicken liver fry should be dark and dry. Serve with steamed rice or as a side dish.