Liver Roast

Recipe No: 252

Ingredients                                           Serves 3-4

• Liver……….............................…..1/2 Kg

To Grind

• Shallots sliced………………………..1/4 Cup
• Ginger-Garlic Paste……………….2 Tablespoons
• Turmeric Powder…………………..1/2 Teaspoon
• Coriander Powder…………………2 Teaspoons
• Red Chilly Powder…………………1 Teaspoon
• Pepper Powder……………………..1 Teaspoon
• Garam Masala Powder…………..1 Teaspoon
• Fennel/ Anise seed Powder…….1/2 Teaspoon (Peringeerakam Podi)
• Lemon Juice or Vinegar…………1 1/2 Tablespoons
• Salt………………………………………As Per Taste

To Saute

• Coconut Oil…………………………..2-3 Tablespoons
• Onion Sliced thin…………………..2 Cups
• Curry Leaves………………………..3 Sprigs
• Coconut Milk………………………..1/2 Cup
• A sprig of Curry leaf, ½ Teaspoon of Garam Masala Powder and a Teaspoon of Coconut Oil to sprinkle on top towards the end

Method of Preparation

1. Remove the outer skin of the Liver by peeling. (This tends to harden up while cooking; so remove it by peeling; it will come off easily.) Cut into bite size pieces; wash; drain and dry thoroughly with a paper towel. Keep aside.
2. Combine and grind all the ingredients in the ‘to grind’ section to a paste. Take half of this paste and marinate the Liver; keep aside for 30 minutes. Keep the rest of the paste for later use.
3. Heat 1 ½ Tablespoons of Oil in a nonstick pan on high heat and shallow fry the Liver pieces for about a minute or two. (It doesn’t have to cook completely; but have to be lightly browned here and there.) Remove them and keep aside till ready to be used.
4. To the same pan, add the rest of the Oil and saute Onion and Curry leaves till lightly brown on medium high heat. (If not browned, the roast will be sweet.)
5. Once browned, lower the heat to medium low; add the left over ground paste and saute for at least 5 minutes. This stage is very important as it decides the color and taste of the roast. Be patient and let the paste get rid of the raw taste and become brownish black in color. But take care not to burn it and so I will recommend constant stirring.
6. Once it reached a brownish black color, add the Liver pieces together with 2-4 tablespoons of water. (Don’t add more Water as the Liver will give out some Water.) Reduce the heat to low and let the Liver cook, covered, for about 8-10 minutes or till the Liver is completely cooked and the Water is all evaporated. Stir only now and then.
7. Once almost dry, add the Coconut milk and let it attain the consistency you need. (I prefer this to be on the dry side.)
8. Sprinkle some Curry Leaves, Garam Masala Powder and some Coconut oil on top, switch off the flame, close the pan and let it rest for at least 20 minutes before serving.

Notes:

• The amount of Ginger Garlic paste, Pepper Powder and extra Fennel Powder is important in this roast as it suits the flavor of the Liver. If the amount of heat is too much for you, do reduce the Red Chilly Powder, but don't reduce the Black Pepper Powder.
• The resting period in the pan is kind of important as per the elders, as they call it ‘Pathrapakam’ meaning the dish should sit in the vessel in which it cooks for some time to attain the perfect taste.
• Don’t skip the sprinkling part at the end of the process as it gives a really good appetizing smell to the dish.
• Don’t forget to remove the tough outer skin of the Liver. It really helps.
• Liver don’t have a very long cooking time; the more it cooks the tougher it gets.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…