Coconut creamed liver
Coconut creamed liver is a delicious and nutritious dish that is enjoyed all over the world. This dish is made by combining the richness of liver with the creamy goodness of coconut, resulting in a tantalizing mixture of flavors that will leave your taste buds craving for more.
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Servings: 4 people
Calories: 366.14kcal
Ingredients
- ½ kg beef liver chopped
- 1 cup coconut cream
- 2 tomatoes diced
- 4 cloves garlic minced
- 1 piece ginger small, minced
- ½ tbs curry powder or turmeric
- ½ tbs coriander powder
- ½ tbs cumin seeds powder
- ½ tbs chili powder
- salt to taste
- Olive oil
- 1 Onion
- 1 bunch parsley/dhania
Instructions
Step 1: Prepare and marinate the Liver
- Remove any fatty tissues and membrane from the liver.
- Rinse the liver with water and patting it dry.
- Slice the liver into thin pieces.
- Marinate it with minced garlic and ginger, coriander, cumin and chili powder.
- Set aside for about 15 minutes
Step 2: Sear the liver
- Add oil into a pan and heat on medium heat
- Once the oil is hot, add the liver and sear until brown and crusty on both sides but soft inside.
- Remove the liver from the pan and set it aside.
Step 3. Make the coconut creamed liver
- On the same pan, using the same oil, sauté finely chopped onion until soft.
- Add chopped tomatoes and cook until soft.
- Add 1 cup of coconut cream and stir to combine well.
- Cook for about 5 minutes then add back the seared liver and stir properly to combine.
- Let it simmer for a few minutes until the cream thickens.
- Remove from heat and serve with your favorite accompaniment.
Nutrition
Calories: 366.14kcal
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