1 teaspoon peeled and finely grated fresh root ginger
2 tablespoons white wine vinegar
4 tablespoons vegetable oil
salt and pepper
pinch of paprika, to garnish
lemon wedges, to serve
Roughly shred the lettuce leaves, and chop the tomatoes. Place in a bowl with the coriander and mint, lightly toss together, then set aside.
Put the liver in a separate bowl. Mix together the curry powder, cumin, ground coriander, fennel seeds, chilli powder, garlic, ginger and vinegar to make a smooth paste. Season well, then spread the mixture all over the liver.
Heat the oil in a large frying pan over a high heat. Add the liver and cook, in batches if necessary, stirring, for 3–4 minutes until the liver is lightly browned but still slightly pink on the inside, then thickly slice.
Divide the salad on to plates, top with the curried liver slices and sprinkle over the paprika. Serve with lemon wedges for squeezing over.