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           "A taste of Sri Lanka"
           By Indra Jayasekera
---------------------------PEEGUDHU (LIVER CURRY---------------------------
    450 g  Liver

    1/2 ts Salt

    1/4 ts Pepper, black

    150 ml -water

      3 ts Vinegar

     25 g  Onion

      6    Garlic cloves

      3    Cardamom

      3    Clove

     25 ml Lime juice

      1 cg Cinnamon stick

    1/4 ts Chile powder

      1 ts Paprika

      1 ts Fennel

     25 g  Coriander

     25 g  Cumin

     50 ml Oil

           Curry leaf sprigs
    1/2    Lemon grass stem

    275 ml Coconut milk, thick

  ===========================> 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 #962 224 010 0