Liver Roast is a popular kerala recepie. You can try any chicken / beef/ mutton liver with the same recepie. I have used Chicken liver here. This recepie tastes more delicious when cooked in coconut oil with lots of black pepper and sauteed in shallots. Onions can be substituted for shallots. I had used onions today because I ran out of shallots stock.

Serve it with rice, bread, chapatis or naan. It just goes well with anything.

Lets checkout the recepie below

Recepie:

Preparation time : 15 mins

Cooking time: 20 mins

Serves: 4

INGREDIENTS:

For Marination:

• Chicken Liver: 500g
• Turmeric powder: 1/2 tsp
• Ginger garlic paste: 1 tsp
• Red chilli powder: 1 tsp
• Garam masala powder: 1 tsp
• Salt: 1 tsp

For Gravy:

• Ginger: 1 tbsp crushed
• Garlic: 1 tbsp crushed
• Green chillies: 2 slit
• Shallots : 1/2 cup sliced

Or

• Onions: 2 finely sliced
• Coriander powder: 1 tbsp
• Curry powder: 1 tbsp
• Fennel seeds: 1 tbsp crushed
• Black pepper powder: 1 to 2 tbsp
• Curry leaves: few sprigs
• Salt: as required
• Coconut oil: 4 tbsp

PREPARATION:

• Cut the liver pieces, wash it in water with 1/2 tsp of turmeric in it. Drain and transfer to a bowl.

• Marinate it with ingredients mentioned under ‘For Marination’ . Keep aside for 15 mins.

• Heat a wok, add coconut oil.
• Add crushed garlic, crushed ginger , green chillies . Toss for few seconds.
• Add finely sliced shallots or onions finely sliced. Add some salt and saute till it turns brown.

• Reduce the flame and add coriander powder and curry powder. Mix well for 2 mins.

• Add the marinated liver pieces. Mix gently. Cover and cook for 10 to 15 mins.Do not cook for longer time , as liver becomes rubbery in texture if cooked for longer time.

• Finally add pepper powder, crushed fennel seeds and some curry leaves. Mix well and its done.