Preparation Time : 40 minutes
Cooking Time : 30 minutes
Serving : 6 members
Liver Kaliya . An authentic dish of the Muslims in Sri Lanka . I first got to know about this dish at my in – laws place . Felt wired about vegetables being mixed with liver . But when I tasted the dish , the roit of clever flavour combination that burst in my mouth can not be put into words . This dish is best served with ghee rice as a side dish ( as at my in – laws place but no harm in serving it with anything and everything ).I used to love liver gravy that was served to us at GSPS ( good shepherd public school ) in ooty . It used be so very soft . At home the liver mom used to serve was nice but not as soft as in school . Used to wonder why but never complained as 90 % was in school and only 10 % was at home . Only after I was married and started my kitchen experiments did I get the answer to this . My mother – in – law , one mid morning while prepping to cook came with a plate full of roasted liver seasoned with crushed pepper and salt . Tasted one piece , immediately my taste buds took me back to school as the liver was soft and tasted like what I had in school . Enquired my mother – in – law about how she prepared it and only then she mentioned saying it was chicken liver along with the recipe . Pity my mom , as I always used to think she is a bad cook that’s why the liver she prepares is hard . Felt like banging my head as I was dum not knowing the real reason . This incident was a definitive update to me . But you can never ever assure about being armed with knowledge and know – how about food . The more you dig into it gets big , bigger and deep , deeper .
|Goats liver||1/4 kg cut into small bits|
|Potatoes||2 big peeled and chopped in the same size as livers|
|Brinjal's||1/4 kg cut into the same size as livers|
|Raw bananas ( ash plantains )||2 peeled and cut into the same size as the livers
( immerse chopped potatoes , brinjal's and ash plantains in water separately so that the vegetables do not turn black )
|Thin coconut milk||3 cup|
|Thick coconut milk||1 cup|
|Onion||1 big chopped|
|Green chillies||4 slit|
|Tomato||1 big chopped|
|Ginger paste||1/4 teaspoon|
|Garlic paste||1/4 teaspoon|
|Chilli powder||1 teaspoon|
|Coriander powder||2 teaspoon|
|Cumin powder||1/2 teaspoon|
|Fennel powder||1/2 teaspoon|
|Turmeric powder||1/4 teaspoon|
|Oil||4 tablespoon .( I use coconut oil ) + oil to deep fry|
|Pandan leaves ( ramba )||1/2 torn ( optional )|
- Heat oil to deep fry . Deep fry potatoes , brinjal’s and ash plantains separately to golden colour and crisp . Drain and set aside .
Heat a kadai with oil . Add chopped onions and fry to translucent .
- Top with ginger and garlic paste and sauté to crisp . Add green chillies , pandan leaf and tomato .
- Sauté till the tomatoes break down and gets to a saucy consistency and oil separates . Top with chilli powder , coriander powder , cumin powder , fennel powder and turmeric powder . Mix well .
- Add liver and toss well adding thin coconut milk and cook the liver till 3/4 cooked . Add salt to taste . Once the liver is cooked and all the fried vegetables ( potatoes , brinjal’s and ash plantains ) . Mix well .
- Add the thick coconut milk and bring to boil . Reduce the flame , simmer till the Kaliya gets to a thick gravy consistency infusing all the flavours with each other .
- Once oil floats on top remove from flame and serve hot as a side dish for flavoured rice , boiled rice , roti , chapatis ……