• 500 g (1 lb) calf's liver, thinly sliced
  • 10 black peppercorns
  • 1 tablespoon groundnut oil
  • 1 fresh red chilli, finely chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 teaspoon peeled and finely chopped fresh root ginger
  • 1 tablespoon hot curry powder (see page 16)
  • 6 tablespoons finely chopped lemon grass (tough outer leaves removed)
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 10 curry leaves
  • 1 tablespoon white wine vinegar
  • 500 ml (17 fl oz) reduced-fat coconut milk
  • 2 tablespoons chopped mint leaves
  • 2 tablespoons chopped coriander leaves
  • salt

Place the liver in a small saucepan and add enough water to cover. Add the peppercorns, season with salt and poach over a low heat for about 10 minutes until the liver is just firm but still pink inside. Don't overcook it, or it will be tough. Remove from the heat and drain. When cool enough to handle, cut the liver into small dice.

Meanwhile, heat the oil in a large frying pan over a low heat. Add the chilli, onion, garlic and ginger, and fry gently for 10–12 minutes until soft.

Add the remaining ingredients, including the diced liver, and simmer gently, uncovered, over a low heat for 20 minutes or until the sauce is thick. Serve immediately with naan bread and a salad.

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