Ingredients
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500 g of Chicken liver
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2 Onion
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200 ml of Coconut milkFull fat coconut milk
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2 tbsp. of Ghee
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1/3 tsp. of Turmeric powder
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to taste Chili powder
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to taste Grounded black pepper
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to taste Salt
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To serve:
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Pomegranate
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Parsley leaves
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Dill
Directions
Although I’m wary of substituting cow’s milk for coconut milk in all recipes (since they have different textures and flavor profiles and work differently), this liver recipe surprised me and won me over. A classic recipe would be liver stewed in cream. In our version, the coconut milk unexpectedly blends nicely with the flavor and texture of the liver and sautéed onions. The dish turns out tender and tastes great with Indian spices. You can add some curry powder, or I prefer to use turmeric, chili and black pepper. Strangely enough, the pomegranate seeds here (though they are not in the photo yet) are not just for color. They complement the dish perfectly, adding freshness, sourness and color. I highly recommend them as a key ingredient!
Bon Appétit!
Today's visits: 1.
Steps
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1
Done
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Cut onions into half rings. Melt ghee in a frying pan and sauté the onions until soft for about 10 minutes. Then add the liver and cook together for 3 to 5 minutes. Pour in coconut milk, mix and allow the mixture to stew for a few more minutes until the liver is tender. At the end, season the dish with salt and spices to your liking. |
