1
lb. calves liver - cut into bite sized pieces
1 onion
1 inch ginger
2 cloves
elephant garlic
1/2 tsp -
turmeric
1 small can
coconut milk
2 Thai chilies
salt to taste
olive oil
1. Puree
onion with enough olive oil to form a paste.
2.
Puree ginger, garlic, chilies and tumeric with enough
olive oil to form a paste.
3. Heat wok -
add oil - heat.
4. Add onion
paste, saute for 3 min.
5. Add ginger,
chili and garlic paste - saute 1 minute.
6. Add small
can of coconut milk. Cook, stirring frequently until the sauce thickens
and the oil starts to separate out.
4. Add liver -
fry on lowered heat for 10 minutes to 15 minutes.
5. Add salt to
taste. (can also sprinkle garam
masala or chopped
cilantro in the
final minutes)
Serve over
rice.