Liver curry a la Wermaus with coconut milk and pineapple (Indian cuisine)
I like cooking indian for my life. The liver curry has already tasted some, the liver does not like otherwise! It is not sharp at all. Of course, whoever wants to hone with a bit Tabasco.
For 2 people I take about
- 300 g of liver
- Cut 1 onion into half rings
- 2 grated garlic cloves
- a half can of coconut milk
spice mix
- 1 bay leaf
- 2 tsp coriander
- 2 teaspoons of cumin (cumin, available in the Turkish shop!) I prefer the ground, but you can also take whole caraway seeds. Please no 'normal' caraway, because it tastes totally different.
- 3 whole cloves
- 1/2 teaspoon cinnamon
- some cardamom powder
- Salt (~ 1 tsp)
- 1 can of pineapple or 1 small fresh pineapple
preparation
- You either take chicken liver, which you can use as a whole, or shredded beef liver. The meat is sautéed with onions in oil well, add salt and spices and let them QUICK and BREW, so that the spices do not burn (otherwise they will be bitter), sauté with and then quenched with a little coconut milk.
- Then add pineapple chunks, either fresh or canned. Fresh pineapple is often a bit sour, as I add a little sugar.
- The curry needs about 10 to 15 minutes over medium heat, depending on how big the pieces of liver are.
You can do rice or Naan (Indian flatbread, there are now in supermarkets).
It goes, of course, Turkish flatbread. I like to arrange the curry in lettuce leaves, that looks nice. If you do not have all the spices at home and you do not want to buy, you can also take ready curry powder, but it tastes a bit different then.
