Many are repulsed by the unique distinctive taste of liver though we grew up enjoying it. In sorpotel, my mother often replaced pork liver with beef liver. In my late teens, I developed this recipe that I had written and treasured all these years. The gravy is mild in heat and balanced with the right amount of sourness. Matures and taste delicious the next day, which can be made ahead. Served with pulao or rice, the liver pieces literally melt-in-your-mouth when cooked perfectly. Overcooking can result in a tough and grainy texture.
Liver is often soaked in milk, lemon juice or vinegar to reduce some of its bitterness. Personally, I prefer to wash the liver with wheat flour like how we were taught at the College of Home Science. Then, to season with salt and vinegar for some time with the acid minimizing the metallic taste and tenderizing the liver. Spices and other fresh ingredients in the gravy contribute to toning down the distinct and intense flavour.
Rich in nutrients and vitamins, liver is an excellent source of iron and protein. Lean and low in calories. High in purines and cholesterol content. Hence, should be consumed in moderation.
Liver is often soaked in milk, lemon juice or vinegar to reduce some of its bitterness. Personally, I prefer to wash the liver with wheat flour like how we were taught at the College of Home Science. Then, to season with salt and vinegar for some time with the acid minimizing the metallic taste and tenderizing the liver. Spices and other fresh ingredients in the gravy contribute to toning down the distinct and intense flavour.
Rich in nutrients and vitamins, liver is an excellent source of iron and protein. Lean and low in calories. High in purines and cholesterol content. Hence, should be consumed in moderation.
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Goan Beef Liver Masala
(Serves 8)
Ingredients:
700 grams or 1.55 lbs beef liver
1 large onion (chopped)
2 green chillies (slit)
1 large tomato (chopped)
2 tablespoons vinegar
2 tablespoons wheat flour
1 cup tamarind water
1/2 a bouillon cube
a pinch of sugar
handful coriander leaves (chopped)
2 tablespoons oil
salt
Grind to a fine paste (with very little water)
4 long green chillies
8 cloves
10 whole black peppercorns
2 cinnamon sticks (1.5 inches each)
1 teaspoon cumin seeds
6 large cloves of garlic
1-inch ginger
1/2 teaspoon turmeric powder
Method:
Remove the thin white membrane covering the liver. Apply wheat flour all over the liver and wash well. Then, cut liver into cubes. Season with salt and vinegar. Set aside for an hour.
Heat oil in a pan and brown the chopped onion, which adds sweetness to the dish. Mix in the tomato and cook until soft and pulpy. Fry the ground paste nicely. Then, stir in the liver pieces along with tamarind water and green chillies. Cover and cook until liver is tender. Adjust seasoning by including bouillon cube, sugar and salt.
Serve hot garnished with coriander leaves.
Note:
(Serves 8)
Ingredients:
700 grams or 1.55 lbs beef liver
1 large onion (chopped)
2 green chillies (slit)
1 large tomato (chopped)
2 tablespoons vinegar
2 tablespoons wheat flour
1 cup tamarind water
1/2 a bouillon cube
a pinch of sugar
handful coriander leaves (chopped)
2 tablespoons oil
salt
Grind to a fine paste (with very little water)
4 long green chillies
8 cloves
10 whole black peppercorns
2 cinnamon sticks (1.5 inches each)
1 teaspoon cumin seeds
6 large cloves of garlic
1-inch ginger
1/2 teaspoon turmeric powder
Method:
Remove the thin white membrane covering the liver. Apply wheat flour all over the liver and wash well. Then, cut liver into cubes. Season with salt and vinegar. Set aside for an hour.
Heat oil in a pan and brown the chopped onion, which adds sweetness to the dish. Mix in the tomato and cook until soft and pulpy. Fry the ground paste nicely. Then, stir in the liver pieces along with tamarind water and green chillies. Cover and cook until liver is tender. Adjust seasoning by including bouillon cube, sugar and salt.
Serve hot garnished with coriander leaves.
Note:
- Wheat flour is used to remove any unpleasant odour.
