Fried Liver Curry Lamb Pork or Chicken
Discover the bold and flavorful world of **Fried Liver Curry**—a versatile dish that can be made with lamb, pork, or chicken liver to suit your preferences. This aromatic curry bursts with the robust flavors of curry powder, turmeric, and garam masala, complemented by the tangy richness of finely chopped tomatoes and a hint of fresh lemon juice. Sautéed onions, garlic, and ginger form a fragrant base, while the tender liver absorbs the spices for a deeply satisfying, protein-packed meal. Perfectly paired with steamed rice, naan, or roti, this curry is an excellent choice for those craving a comforting, home-cooked meal with a taste of traditional Indian-inspired cuisine. Ready in just 45 minutes, this dish is as quick as it is flavorful, making it a fantastic weeknight dinner idea.
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Recipe Information
Ingredients
- 500 grams Liver (lamb, pork, or chicken)
- 3 tablespoons Vegetable oil
- 2 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Tomatoes (finely chopped)
- 2 teaspoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder (optional)
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 cup Water
- 1 tablespoon Lemon juice
Instructions
Clean the liver thoroughly under cold running water. Pat dry and cut into bite-sized pieces.
Heat vegetable oil in a large pan or skillet over medium heat.
Add the chopped onions and sauté for 5-7 minutes until golden and translucent.
Add the minced garlic and grated ginger. Sauté for another 2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 5 minutes, stirring occasionally, until softened and mushy.
Add curry powder, turmeric powder, chili powder (if using), coriander powder, and salt. Cook for 1-2 minutes to toast the spices.
Add the liver pieces to the pan. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the liver is browned on all sides.
Pour in 1 cup of water. Bring to a simmer, then reduce the heat to low. Cover and cook for 10 minutes, allowing the liver to absorb the flavors.
Uncover and stir in the garam masala. Taste and adjust seasoning if needed.
Turn off the heat and squeeze in the lemon juice. Mix well.
Garnish with freshly chopped cilantro and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 54 mg | 4% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
