INDONESIAN LIVER ( BEEF, CHICKEN OR PORK )
If you read this recipe and think that it is hot you might like to know that the original recipe uses 14 small red peppers! Add more if you like. I only taste the sauce of this, because I don't like liver, and think it is hot enough. If you cannot get the lime leaves the only substitute I know of is lime zest. The flavors do improve if you make it in advance and then reheat.
Provided by PetsRus
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean the liver and chop into chunks of approx 1 inch.
- Make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.
- Heat the oil in a large frying pan, add the paste and fry the paste together with the lime leaves and the lemon grass for 2 to 3 minutes Add the liver and fry for another 2 minutes.
- Then add the coconut milk, start with 1 ½ cup you can always add more to taste, simmer without covering for about 15 minutes, the sauce should be thick and the liver cooked, watch that you don't over cook the liver Taste for salt and serve this with rice as a main dish or part of an Indonesian Rijsttafel.
LIVER CURRY
Make and share this Liver Curry recipe from Food.com.
Provided by Brian Holley
Categories Curries
Time 33m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a lage pan and fry the onions for 5 minutes.
- Add the lemon rind, garlic,chilli, pepper and the spices, cook for 3 minutes.
- Fry the liver on both sides in the spice mixture, crumble in the beef stock cube and stir in the coconut milk.
- Bring to the boil, lower heat and simmer for 20 minutes Season with salt to taste.
- Serve with rice or noodles.
Nutrition Facts : Calories 588.8, Fat 33.6, SaturatedFat 20.7, Cholesterol 469.3, Sodium 335.5, Carbohydrate 35, Fiber 6.4, Sugar 14.3, Protein 40.2
INDONESIAN LIVER CURRY
With only a few steps to cooking this is a simple and interesting way to cook liver, so good for you.
Provided by Brian Holley
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a pot and fry the onions till tender, add the lemon rind, garlic and spices, stir well and add the chilli and diced pepper, cook for 3 minutes.
- Slice the liver into 1" strips and add to the pot fry for two mins . . Crumble the stock cube into the water and add to the pot with the coconut milk. Bring to the boil, reduce heat and simmer for 20 mins with the pot covered.
- Season with salt to taste.
- Serve with boiled rice and a vegetable curry.
Nutrition Facts : Calories 560, Fat 33.3, SaturatedFat 20.7, Cholesterol 469.3, Sodium 336.6, Carbohydrate 28.6, Fiber 5.1, Sugar 11.9, Protein 39.5
FRIED LIVER CURRY ( LAMB, PORK OR CHICKEN )
This is a simple and different way to serve liver. Liver is full of goodness. The recipe will be good with lambs, pigs or chicken livers. If using chicken livers be gentle as they are more likely to break apart than the other livers. A cheap dish to serve with a curry.
Provided by Brian Holley
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a pan and add the mustard, stir well to blend them together, add the onion and fry till just golden.
- Mix together the turmeric, chilli powder, black pepper, salt and the ginger with a little milk to make a thin paste.
- Coat the liver with the spice mix and add to the pan with the garlic. Cover the pan and cook over low heat till the liver is tender.
- Serve with rice or noodles.
Nutrition Facts : Calories 195, Fat 6.7, SaturatedFat 1.8, Cholesterol 312.8, Sodium 682.1, Carbohydrate 9.2, Fiber 1, Sugar 1.3, Protein 23.8
CHICKEN LIVER CURRY
This is SO delicious, even for those that don't like chicken livers (my Mom who loves this) and the 'non-curry' set (me!) It's easy and quick to prepare and a nice change from the 'regular fare'.
Provided by sharflan
Categories Curries
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean and halve the chicken livers, cutting away the connecting tissue between the lobes.
- Melt the butter in a large skillet and saute the livers about 7 minutes.
- To a blender, add the chicken broth, onion, curry, salt and flour. Cover and blend on high for 6 seconds only.
- Pour this broth mixture over the chicken livers, stirring continuously while bringing it to a boil.
- Stir in the cream (or evaporated milk - it will be less rich) and pepper to taste. Stir and cook over LOW heat about 2 minutes or til thickened.
- Best served over cooked basmati rice!
Nutrition Facts : Calories 539.1, Fat 42.4, SaturatedFat 23.8, Cholesterol 703.5, Sodium 826.7, Carbohydrate 7.3, Fiber 0.8, Sugar 0.6, Protein 32.2
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