Kaliya

11:45 am on 30 December 2018

Kaliya

 

No caption

Photo: supplied

 

Serves 6


Ingredients 500g Chinese eggplants (can be found at Asian grocery stores)
500g Green banana (can be found at Asian grocery stores)
1 medium sized potato
Oil for deep frying
200g of beef liver
1 tsp cumin
1 tsp pepper
1 tsp salt  
 
2-3 tblsp olive oil
1 large onion finely diced
1-2 green chilies sliced (depending on how hot you want it)
2-3 curry leaves
2cm piece of pandang (optional)
1 tsp ginger garlic paste (equal weight of ginger and garlic crushed together)
1tsp. of chili powder
½ tsp of turmeric
½ cup of coconut milk.
1 tsp of salt   

Method
 
 Wash the eggplants and dry them well. Cut them lengthwise like wedges - around 3-4cm in length and about 1cm thick.
Sprinkle about ¼ tsp of turmeric and ½ tsp of salt, coat all the eggplant well, and leave for about 5 minutes and deep fry it in oil.
After frying put the eggplant on a paper towel to absorb the excess oil.
 Take the skin off the green bananas. Split the bananas lengthwise and then slice it to 1cm thick pieces. Like the eggplant, sprinkle similar amount of turmeric and salt to coat the bananas and after 5 minutes fry them so that they are golden brown and crisp.
 Cube the potatoes and boil them so that they hold shape but tender enough to eat.
 Cube the beef liver and pan-fry the liver with about 1 tablespoon of olive oil. Sprinkle the cumin, pepper, and salt to coat the liver.
Do not overcook it - it should be cooked through and still tender (about 2-3 minutes on high heat).  
 
 In a pan add the olive oil and when the oil is starting to get hot, add the onions, the curry leaves, and pandang. As the onions become soft, add the ginger-garlic paste and chillies. After about a minute add the chili powder, turmeric and salt, and mix well. Let it cook for another 30s and add the coconut milk and stir well.  
 Add the fried banana and potato to the coconut milk mixture (while still on the stove) and mix well to coat the banana and potato well and cook for 30s. Add the eggplant and mix well and let it cook for about a minute. Finally, add the liver to this mixture and cook on high heat for 1 more minute and take it off the heat.  
 The mixture needs to be quite thick. But if you feel that the curry looks very dry, add a half cup of water to loosen it up. Cook for a minute more, add more salt depending on your taste, and take off the heat.  
 Serve with hot rice  

 

From Fredstock

This is from the collecton " Fredstock"

Find a Recipe

or browse by title

What's in Season - March

Fruit

Vegetables

Herbs

  • Angelica
  • Basil
  • Borage
  • Chives
  • Dill
  • Horseradish leaves
  • Lemon balm
  • Lovage
  • Nasturtium
  • Marjoram
  • Oregano
  • Sage
  • Salad burnet
  • Savory
  • Thyme
  • Verbena
  • Vietnamese mint