Ingredients:
500gms Liver (mutton/beef/pork)
For Marinate:
1 teaspoon coriander powder
¼ teaspoon cumin powder
½ teaspoon red chili powder
¼ teaspoon turmeric powder
1teaspoon ginger & garlic paste
¼ teaspoon crushed pepper
Salt to taste
Other ingredients:
2 large onion finely chopped (more the better)
2 tablespoon chopped coriander for garnish
2 green chilies chopped
1 large potato cut into fingers
Oil as required
Salt to taste
Preparation:
1. Clean and cut the liver into stripes or fingers (as you desire).
2. Now marinate the liver with the spices mentioned under “for marinate”.
3. Set aside for 15 minutes as you prepare the other requirements.
4, Cut the potato into strips and give it a slight boil with salt to taste.
5. Remove the potatoes before the water comes to a boil.
6. Set aside.
7. Now in a pan add oil and sear the liver well on all sides
8. This will take 12-15 minutes on medium flame.
9. Set the liver aside.
10. Now in the same pan add little oil and sauté the onions till translucent.
11. It’s time to add the liver back to the pan.
12. Add ¼ cup water to the bowl in which the liver was marinating and add this masala water to the pan.
13. Cook till the liver is done (on high flame).
14. Don’t overcook the liver. Add the chopped green chilies.
15. Side by side pan fry the potatoes till they are done.
16. Finally sprinkle chopped coriander and serve.
17. Your Iscas dish is ready to be served with fried potatoes.
18. You can even mix the liver and potatoes just before serving.
Enjoy life, Its delicious.
Delicious memories with Alves Fernandes 