This delicious dish is Anglo-Indian in origin and was one of our family favorites when I was growing up. I love eating it with Masala Daal and plain rice. Liver Pepper Fry has very little, thick gravy... almost a dry dish. Another way to eat it is skewered on toothpicks as an appetizer! Enjoy!
- 6 tbsps vegetable/ canola/ sunflower cooking oil
- 3 large potatoes, boiled till cooked
- 3 large onions cut into thick rings
- 3 large tomatoes sliced into thick rings
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1/2 tsp turmeric powder
- 2 tsps freshly ground black pepper
- 500 gms chicken livers cut into 1 to 1-1/2" pieces
- Salt to taste
- Heat 3 tbsps of oil in a deep pan on medium heat. Cut the boiled potatoes into thick wedges. Sprinkle with salt to taste and then shallow fry in the hot oil till golden and crispy. Remove from oil and drain on paper towels. Keep aside for later.
- In the same pan, add the remaining cooking oil and when hot, add the onion rings. Fry till soft.
- Add the ginger and garlic pastes. Fry for 1 minute. Add 2 of the cut tomatoes (reserve the rest to garnish the dish), turmeric and pepper and mix well. Fry for 2 minutes.
- Add the chicken livers, salt to taste and stir well. There is no need to add any water. Allow the livers to cook in their own juices till done. Do not overcook as the livers will become rubbery.
- When cooked, remove from heat and spoon into a serving dish. Garnish with remaining tomato slices and fried potato wedges. Serve hot with rice and Masala Daal or fresh Chapatis (flatbread).