Chicken Liver Fry

1 cup=250ml

Chicken liver (cleaned and washed*), 450 g

Chilli powder, 2 tbs (1 tbs Kashmiri chilli and 1 tbs regular)

Pepper powder (homemade**), 1 tbs + 1/2 tsp

Turmeric, 1 tsp

Sunflower or Canola oil, 5 tbs

Indian garlic (minced), 1 tsp

Ginger (minced), 1 tsp

Fennel seeds (crushed), 1 tsp

Curry leaves, a few

Onion (finely chopped), 1 cup

Green chilli (cut into two pieces), 2 nos.

Garam masala, 1/2 tsp

Salt, to taste

*Cut and wash the pieces thoroughly with water, with lemon juice and salt.

**Dry roast organic peppercorns. Once cool, grind and store. Homemade pepper powder is much more flavorful.

Preparation

Marinate liver with chilli powder, pepper powder (1 tbs), turmeric and salt. Set aside for 30 minutes.
Heat oil in a frying pan. Add ginger, garlic, fennel seeds, curry leaves, and sauté for 3 seconds.
Add onion and green chilli and sauté for 2 minutes over medium flame.
Add liver and sauté for 4 to 5 minutes over medium flame. Check salt. Lower the flame and cook until the liver is soft and well roasted. Toss occasionally. Add 1/2 tsp pepper powder and garam masala and sauté gently for a minute. Remove from flame.

Your tasty liver fry is ready. Serve hot. Please share and comment. Thank you :)

Mini's Gourmet