|
|
Author |
|
Message | |
|
Dead Bloke
Joined: 20 Nov 2004 Posts: 28 Location: Manhattan, West Yorkshire
|
|
|
|
|
tahir
Joined: 28 Oct 2004 Posts: 45672 Location: Essex
|
|
|
|
|
Behemoth
Joined: 01 Dec 2004 Posts: 19023 Location: Leeds
|
|
|
|
|
tahir
Joined: 28 Oct 2004 Posts: 45672 Location: Essex
|
|
|
|
|
sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
|
|
|
|
|
Dead Bloke
Joined: 20 Nov 2004 Posts: 28 Location: Manhattan, West Yorkshire
|
|
|
|
|
deerstalker
Joined: 28 Oct 2004 Posts: 589
|
|
|
|
|
Behemoth
Joined: 01 Dec 2004 Posts: 19023 Location: Leeds
|
|
|
|
|
cab
Joined: 01 Nov 2004 Posts: 32429
|
|
|
|
|
Dead Bloke
Joined: 20 Nov 2004 Posts: 28 Location: Manhattan, West Yorkshire
|
|
|
|
|
tahir
Joined: 28 Oct 2004 Posts: 45672 Location: Essex
|
Posted: Wed Jan 05, 05 2:53 pm Post subject: |
|
If you're talking "Indian" then there's two ways:
1. Quick
This is probably similar to what your starter was:
Finely chop an onion and a couple of cloves of garlic, fry them in plenty of oil over a high heat, when the onions are translucent and getting a bit of colour add your liver, salt and chillis to taste, a bit of turmeric and garam masala, keep cooking till the livers gone nice and brown.
2. Slow
More like a meat curry
Slice some onions (as many as you want, the richer the better) and a few cloves of garlic, cook gently until the onion's virtually turned to mush, add a little turmeric and turn the heat up, don't worry if it catches on the bottom a little it'll add to the flavour, carry on until you've got a nice brown mushy thing going on. Add the liver, salt, chillis and some garam masala give it 4 or 5 minutes on high and then turn it down and let it simmer for another 10-15 minutes, if it looks too dry add some boiling water and simmer until it's incorporated. |
|
|
|
|
alison Downsizer Moderator
Joined: 29 Oct 2004 Posts: 12918 Location: North Devon
|
|
|
|
|
|