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Goan Liver Curry Recipe

LIVER

🥘 Goan Liver Curry Recipe (Goan Style Kaleja Masala)

Ingredients

For the Masala Paste:

  • 8–10 dried Kashmiri red chilies (for color and mild spice)

  • 1 tbsp coriander seeds

  • 1 tsp cumin seeds

  • 1 tsp black peppercorns

  • 4–5 cloves

  • 1 small piece cinnamon (1 inch)

  • 1 tsp turmeric powder

  • 6–8 garlic cloves

  • 1-inch piece of ginger

  • 2 tbsp vinegar (or tamarind pulp for a slightly tangy version)

  • ¼ cup grated coconut (optional – adds richness)

  • A little water to grind

For the Curry:

  • 500 gms liver (pork, chicken, or beef — traditionally pork or beef liver is used)

  • 2 large onions, finely sliced

  • 2 medium tomatoes, chopped

  • 2 green chilies, slit

  • 2 tbsp oil (preferably coconut oil for authentic flavor)

  • 1 tsp salt, or to taste

  • ½ tsp sugar or jaggery (balances spice)

  • 1 cup water, or as needed

  • Fresh coriander leaves, chopped (for garnish)

Preparation Steps

🌀 Step 1: Clean & Prepare the Liver

  1. Wash the liver pieces well in cold water.

  2. Cut into small cubes or thin slices.

  3. Optionally, soak in a little vinegar or lemon juice for 10 minutes to remove any raw odor, then rinse and drain.

🧄 Step 2: Make the Masala Paste

  1. Dry roast the red chilies, coriander seeds, cumin, black pepper, cloves, and cinnamon lightly until aromatic.

  2. Grind with ginger, garlic, turmeric, vinegar, and grated coconut into a smooth paste.

  3. Add a few tablespoons of water if needed while grinding.

🍳 Step 3: Cook the Curry

  1. Heat oil in a pan.

  2. Add the onions and sauté until golden brown.

  3. Add the tomatoes and green chilies. Cook until the tomatoes soften and oil separates.

  4. Add the ground masala paste and fry for 5–7 minutes on medium flame until the raw smell disappears.

  5. Add the liver pieces and stir well to coat them with masala.

  6. Add salt and a splash of water (just enough for a thick gravy).

  7. Cover and cook for 10–12 minutes, stirring occasionally.

    • Do not overcook the liver — it can become tough and grainy.

  8. Add a pinch of sugar or jaggery to balance the tangy-spicy flavor.

🌿 Step 4: Garnish & Serve

  • Garnish with fresh coriander leaves.

  • Let it rest for 10 minutes before serving — this allows the flavors to settle beautifully.

🍽️ Serving Suggestions

  • Serve hot with:

    • Goan poi (bread) or pav

    • Steamed rice

    • Goan sannas

    • Or roti/paratha

💡 Tips & Variations

  • For a richer taste, add a tablespoon of coconut milk at the end.

  • For extra spice, add one more green chili or a bit of Goan red chili powder.

  • The curry tastes even better the next day once the masala infuses the liver fully.