1 a taste of sri lanka
1 by indra jayasekera
PEEGUDHU (LIVER CURRY
450 g liver
1/2 tsp salt
1/4 tsp pepper, black water
3 tsp vinegar
25 g onion
6 garlic cloves
3 cardamom
3 clove
25 ml lime juice
1 cg cinnamon stick
1/4 tsp chile powder
1 tsp paprika
1 tsp fennel
25 g coriander
25 g cumin
50 ml oil
1 curry leaf sprigs
1/2 lemon grass stem
275 ml coconut milk, thick
A Recipe for
Sri Lanka Peegudhu (Liver Curry>
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This Recipe for Sri Lanka Peegudhu (Liver Curry> is one of thousands in the Recipes-to-go Meat Cookbook.
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“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This is a recipe for Sri Lanka Peegudhu (Liver Curry> from the recipe cookbook of Recipes-to-go (Meat)
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
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“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
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===========================> Directions <========================
Wash the liver and place in a pan with the vinegar, pepper and
water and cook for 5-8 min Drain liver from the pan and when cool
remove skin and cut into 1 cm cubes. Slice the onion, crush the
garlic and powder the cardamoms and cloves. Place the liver in a bowl
and mix in the cardamoms cloves, lime juice, cinnamon stick, chile
powder paprika powder, fennel powder, coriander powder and cumin
powder and leave to marinade for 30 minutes.
Meanwhile, heat the oil and fry onion garlic, curry leaves and lemon
grass and when onion has turned a golden brown add the liver,
marinade and coconut milk and stir. Cook for a further 10 minutes,
then discard the cinnamon stick and serve immediately.
ISBN No962 224 010 0
Serves: 1
Sri Lanka Peegudhu (Liver Curry> Recipe brought to you by Recipes To-Go