Liver fry is a simple yet flavorful appetizer that is incredibly easy to prepare. This lip-smacking dish is often served as a side dish alongside rice. Many people love the taste of chicken liver, but for those who are hesitant, this recipe can change your perspective! Personally, I wasn’t a fan of liver, but this preparation made me appreciate its unique taste and texture. In this recipe, the liver is coated with a rich blend of spices, giving it a slightly juicy texture that enhances its flavor.
Beef liver fry is a savory and aromatic dish made from marinated beef liver, which is then fried to perfection. It is a popular dish in various cuisines worldwide, particularly in regions where organ meats are widely consumed. When cooked correctly, the liver retains a rich taste and tender texture, making it a delicacy for many.
Typically, liver slices are pan-fried or stir-fried in oil until they are cooked through and well-browned. Since liver can become tough if overcooked, it is crucial to fry it quickly. The resulting dish is flavorful, slightly spicy (depending on the spice mix used), and incredibly appetizing.
Beef liver fry pairs well with rice, bread (such as naan or chapati), or even as an accompaniment to alcoholic beverages in some cultures. Apart from its delicious taste, it is also highly nutritious, being an excellent source of protein, vitamins, and minerals.
The recipe and flavors can vary based on regional preferences and individual interpretations. Whether you are an organ meat enthusiast or someone looking to explore new flavors, this beef liver fry is worth a try!
Ingredients
- Beef liver – 500 g
- Ginger – 1 tablespoon, crushed
- Salt – 1 teaspoon
- Coconut oil – 2 tablespoons
- Onion – 3, sliced
- Tomato – 1, chopped
- Green chili – 1, slit
- Ginger-garlic paste – 1 teaspoon
- Curry leaves – 1 sprig
- Kashmiri chili powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Turmeric powder – 1/4 teaspoon
- Pepper powder – 1/2 teaspoon
- Tomato sauce – 1 teaspoon
Method of Preparation
Cooking the Liver
- Wash the beef liver thoroughly and cut it into medium-sized cubes.
- Take a kadai (deep pan) and add the liver along with sufficient water.
- Add crushed ginger and salt to the liver.
- Close the lid and let it cook well until the liver is tender.
Preparing the Liver Fry
- Heat a pan and add 2 tablespoons of coconut oil.
- Add sliced onions to the oil and sauté until they turn golden brown.
- Add green chili and ginger-garlic paste, mixing well.
- Lower the heat and add Kashmiri chili powder, coriander powder, turmeric powder, and pepper powder.
- Sauté until the raw smell of the spices disappears.
- Add chopped tomatoes and cook until they soften.
- Slice the cooked liver into finger-sized pieces.
- Add the sliced liver to the cooked masala.
- Close the lid and let it cook on medium flame for 6 minutes.
- Add tomato sauce and sauté well.
- Transfer the liver fry to a serving plate and garnish with curry leaves.
Your delicious beef liver fry is now ready to serve!
Tips for the Best Liver Fry
- Ensure the liver is cleaned properly before cooking.
- Using coconut oil enhances the flavor of the dish, making it more authentic and delicious.
- Avoid overcooking the liver, as it can become tough and chewy.
This beef liver fry is a great dish to enjoy with family and friends. Whether paired with rice or bread, its rich flavors and tender texture will surely make it a favorite at your table. Give it a try and enjoy a new take on a classic organ meat dish!
