liver curry

Ingredients

• 500 g Mutton Liver (trimmed of membranes, rinsed)
• 2 L Water (for boiling liver)
• 1 tsp Salt (for boiling; additional to taste later)
• 1 tbsp Coriander Seeds (whole seeds)
• 1 tsp Cumin Seeds (whole seeds)
• 1 tsp Fenugreek Seeds (approximately one inch of seeds)
• 4-5 pieces Cloves
• 1 tsp Black Peppercorns
• 2-3 pods Cardamom Pods
• 2-3 pieces Star Anise
• 1 tsp Dry Coconut Bits (optional, for extra aroma)
• 3 tbsp Vegetable Oil (for frying; can use mustard oil for authentic flavor)
• 10 leaves Curry Leaves (fresh)
• 5 leaves Fresh Mint Leaves (roughly chopped)
• 2 medium Onion (thinly sliced)
• 2 pieces Green Chilies (slit lengthwise)
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 0.5 tsp Turmeric Powder
• 1 tbsp Achar Masala Powder (tangy pickle spice blend; can substitute with amchur + chili powder)
• 1 cup Water (for simmering the gravy)

Instructions

1. Boil the Liver

   Bring 2 L of water to a rolling boil, add 1 tsp salt, then gently add the cleaned mutton liver. Cook for 10 minutes, then remove with a slotted spoon and set aside to cool.

   Time: PT10M

   Temperature: High

2. Cut Liver into Pieces

   Once cooled, cut the liver into bite‑size cubes (about 2 cm).

   Time: PT5M

3. Prepare the Whole‑Spice Paste

   In the fry pan, add 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fenugreek seeds, 4‑5 cloves, 1 tsp black peppercorns, 2‑3 cardamom pods, 2‑3 star anise pieces, and 1 tsp dry coconut bits. Roast on low flame, stirring constantly, until fragrant (about 5 minutes). Add a splash of water, then blend into a smooth paste using a blender or mortar‑and‑pestle.

   Time: PT10M

   Temperature: Low

4. Sauté Aromatics

   Heat 2 tbsp oil in the pan, add curry leaves and mint leaves, then toss in the sliced onions and a pinch of salt. Fry on medium heat until the onions turn soft and golden (about 7 minutes).

   Time: PT7M

   Temperature: Medium

5. Add Chilies and Ginger‑Garlic

   Add the slit green chilies and 1 tbsp ginger‑garlic paste. Fry for 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium

6. Introduce Dry Masala

   Stir in 1 tbsp achar masala powder and 0.5 tsp turmeric powder. Fry for another 2 minutes until the mixture releases oil and the raw smell is gone.

   Time: PT2M

   Temperature: Medium

7. Cook the Liver

   Add the liver cubes to the pan. Fry on medium‑high heat for 3‑4 minutes, stirring gently, until the liver changes color but is still slightly pink inside.

   Time: PT4M

   Temperature: Medium‑High

8. Combine Spice Paste

   Pour the prepared whole‑spice paste into the pan, mix well, and fry for 1 minute to integrate flavors.

   Time: PT1M

   Temperature: Medium

9. Simmer the Semi‑Gravy

   Add 1 cup water (more if a thinner gravy is desired) and salt to taste. Bring to a gentle boil, then reduce to low heat and simmer for 20‑25 minutes, uncovered, until the gravy thickens slightly and the liver is fully cooked.

   Time: PT22M

   Temperature: Low

10. Finish and Serve

    Turn off the heat, give the dish a final stir, and garnish with a few fresh mint leaves if desired. Serve hot with steamed rice or chapati.

    Time: PT1M

Nutrition Facts

Calories

287

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Mutton Liver: Beef liver, Chicken liver
• Instead of Coriander Seeds: Ground coriander
• Instead of Cumin Seeds: Ground cumin
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Achar Masala Powder: Dry mango powder (amchur) + red chili powder

Equipment Needed

• Large Pot
• Fry Pan / Wok
• Knife
• Cutting Board
• Measuring Spoons
• Blender or Mortar & Pestle
• Ladle / Spoon
• Stove
• Spatula

Critical Steps — Do Not Skip

• Boiling the liver for exactly 10 minutes to remove odor without overcooking.
• Roasting whole spices on low flame until fragrant.
• Ensuring the liver is not over‑cooked during the final fry.

Chef Tips from the Video

• Add a few drops of lemon juice just before serving for extra brightness.
• Use fresh curry leaves; they impart a distinctive South Indian aroma.
• For a richer flavor, replace half the oil with ghee.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Freeze in a sealed bag for up to 1 month; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Boil and cut the liver a day ahead; store in the fridge and add to the gravy when ready.
• The whole‑spice paste can be prepared up to 3 days in advance and kept refrigerated.

Frequently Asked Questions