Liver Curry Food
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
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
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
BEEF LIVER & ONIONS CURRIED
This is an old Italian recipe that I got from a dear friend of mine, Martin San, and I slightly modified. I guarantee that this will be the BEST liver you've ever tasted! Even people who don't like liver will like this recipe.
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cover bottom of very large skillet with olive oil.
- Slice the onions 1/8 of an inch thick & place into skillet.
- Add 1/4 tsp salt, 1 tsp pepper, 1 tsp paprika & 1 tsp curry.
- Sauté on low heat & covered about 2 1/2 to 3 hours.
- Cut liver into 1 1/2 to 2 inch cubes.
- Place the cubed liver into a plastic bag with 4 tbsp flour, 1/2 tsp salt & 1/2 tsp pepper.
- Shake the bag to fully coat all of the liver.
- In a clean skillet, cover bottom with olive oil & on high heat get the oil VERY HOT!
- Place the liver into the extremely hot oil & sear the liver on both sides.
- Add a little more salt, pepper & curry if needed.
- Add the liver & onions together & fold & serve.
- This could be served, if desired, over either rice, coos coos, polenta or pasta.
- Potatoes are only recommended as a side dish.
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