Liver curry with tomato sauce
4 servings
40 minutes
Liver curry with tomato sauce is an unusual and vibrant dish inspired by the aromas of Indian cuisine. The rich flavor of the liver pairs wonderfully with the spiciness of curry, while the tomato sauce adds a gentle tang and richness to the dish. Vegetables like carrots, onions, sweet peppers, and eggplants add textural depth and make the dish harmonious. The origins of such recipes trace back to Indian culinary traditions where spices play a key role in enhancing flavors. Liver curry can be served as a standalone dish or alongside a side like rice or flatbreads. It is perfect for family dinners, offering a rich and warming taste in every bite.
1
Grate the carrot on a coarse grater.
- Carrot: 1 piece
2
Chop the onion.
- Onion: 1 head
3
Cut the sweet pepper into strips.
- Sweet pepper (capsicum): 1 piece
4
Cut the eggplants into cubes.
- Eggplant: 1 piece
5
Fry the vegetables in vegetable oil.
- Vegetable oil: 50 ml
6
Wash the liver, cut it into small cubes, and fry in vegetable oil, adding salt and curry.
- Liver: 300 g
- Salt: to taste
- Curry powder: 2 tablespoons
7
Combine vegetables and liver and dress the salad with tomato sauce. To prepare it, mix tomato paste with mayonnaise, add salt, pepper, and chopped herbs.
- Tomato paste: 3 tablespoons
- Mayonnaise: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Fresh herbs: 100 g
