This is an adaptation of a “Spiced Liver” recipe on page 112 of Wendy Hobson's “The classic 1000 Indian recipes”. I made it on 4 June 2013. It's not very interesting, but it might serve as a basis for something better next time.

Ingredients

quantity		ingredient		step
200 g		chicken liver		1
10 g		lemon juice		1
		flour		1
130 g		onion		2
		ghee for frying		2
10 g		garlic		3
5 g		ginger		3
1 g		turmeric		3
5 ml		vinegar		3
		garam masala		4
		coriander leaf		4

Preparation

1. Cut livers into 3 or 4 pieces each. Mix with the lemon juice and roll in the flour. Allow to stand.

2. Cut the onions finely and fry slowly in ghee. The original recipe calls for it to be “grated”, so I suppose that blending it would be an alternative. But that would probably call for more than I used here.

3. Chop ginger, press garlic into onion mixture when it is nearly done. Add turmeric, vinegar (the recipe calls for cider vinegar, for all the difference it would make) and liver. Fry over a low heat until cooked.

4. Sprinkle with garam masala and coriander. Serve.