1. Puree onion with enough
olive oil to form a paste.
2. Puree ginger, garlic,
chilies and tumeric with enough olive oil to form a paste.
3. Heat wok - add oil
- heat.
4. Add onion paste, saute
for 3 min.
5. Add ginger, chili
and garlic paste - saute 1 minute.
6. Add small can of coconut
milk. Cook, stirring frequently until the sauce thickens and the
oil starts to separate out.
4. Add liver - fry on
lowered heat for 10 minutes to 15 minutes.
5. Add salt to taste.
(can also sprinkle garam masala or chopped
cilantro in the final
minutes)
Serve over rice.
