ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Friday, January 30, 2015

LIVER AND ONION FRY

















A simple Anglo-Indian Dish. The sliced onions enhance the flavour and taste of the diced sauteed liver. It can be served as a side dish with Steamed Rice and Pepper water or Dhal or a starter / snack as liver on toast which was the rage during the British Colonial Raj. It tastes best when served 'Sizzling Hot'. By the way, even Doctors  recommend eating liver, as its rich in Iron, Copper, Minerals, Vitamins especially Vitamins A and B 12 for those suffering from anemia and low BP

LIVER AND ONION FRY 
Serves 6   Preparation Time 40 minutes
Ingredients
½ kg lamb / mutton /beef  / Chicken liver sliced thinly
4 large onions sliced
1 teaspoon chillie powder
1 teaspoon pepper powder 
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder

Wash the liver well. Heat the oil in a pan and sauté the onions lightly. 
Add the sliced liver, ginger garlic paste, salt turmeric powder, chillie powder, cumin powder, coriander powder and pepper powder and mix well. 
Cover and simmer on low heat till the liver is cooked.  
Add a little water while cooking if gravy is required.  
Serve hot with Rice and Pepper Water, or as a side dish with Toast or bread.  

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