In the cuisines of Asia, it would be rare to find liver cooked pink. In this traditional curry it may seem the liver is overcooked, but the firm, small dice in their spicy gravy seem just right to serve with rice.
500 g/1 lb calf's liver
1 tablespoon ghee or oil
1 onion, finely chopped
2 teaspoons chopped garlic
1 teaspoon finely chopped ginger
10 whole black peppercorns
1 teaspoon salt
1 stem lemon grass
pinch of ground cloves, pepper and cinnamon
sprig of fresh curry leaves
2 tablespoons vinegar
250 ml/8 fl oz/1 cup coconut milk
1 tablespoon chopped fresh dill
Cook liver in lightly salted water until firm, about 15 minutes. When cool enough to handle, dice it very small. Heat ghee and fry onion, garlic and ginger until soft. Add all ingredients including liver and cook uncovered until gravy is thick.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)