Fried Liver Curry
(Recipes from the Brigade of Gurkhas Collection)

2 lb liver (any type)
1/2 lb onions
4 cloves garlic
2 green chillies
1 fl oz vinegar
1 tsp turmeric
8 peppercorns
1 tsp ginger powder
1/2 tsp chilli powder
1 tsp cumin seeds
1 lemon (juice of)
2 oz ghee (or butter)
salt to season

Wash, dry and slice the liver. Grind the peppercorns and cumin. Mince the
onions, garlic and green chillies, then mix with the vinegar. Add all the
spices, salt and lemon juice and mix well. Marinate the liver in the
mixture for 11/2 hours. Heat the ghee (or butter) to a blue haze, add the
liver and marinade and fry gently until the liver is cooked. Turn out into
a heated serving dish and serve immediately.

Note: If liver is overcooked or allowed to stand for too long after
cooking, it becomes tough and tasteless.


This recipe comes from a collection of recipes from the Brigade of Gurkhas
(part of the British Army) and is authentic. All recipes in this
collection are for serving ten (10) persons. Please do not alter this
recipe if you repost it. If you do repost this recipe please include this
note. Thank you.

Brought to you by

Bernhard
chef.at.home

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