Kaliya Curry An Authentic Lankan Rich Traditional Curry made with AshPlantain கலியாகறிකලියා ව්‍යංජන скачать в хорошем качестве

Kaliya Curry An Authentic Lankan Rich Traditional Curry made with AshPlantain கலியாகறிකලියා ව්‍යංජන

Kaliya Curry is a wonderful mixture of fried vegetables married with Liver which gives a unique flavour; traditionally served in Sri Lankan wedding feast and any other special occasions. The method I have used is widely popular and been served for generations. Serve - 8 to 10 People -------------- Ingredients -------------- Liver (Beef or Lamb) 250g (Traditionally made with Beef Liver; still, Lamb or sheep Liver will give the same texture, I have used Lamb Liver as it availability and flavour) Aubergine 400g (Many varieties available in the market. Anything could go with this recipe. I have chosen this verity Aubergine as its used traditionally, consistency and deep flavour) Sri Lankan Plantain 450g (or any Asian Variety Plantain AKA Ash Plantain) Potato 375g or 5 medium Vegetable Oil or any frying Oil - for frying ::::: Cooking the Liver ::::: Turmeric Powder 1/2 tsp Salt 1/2 tsp ::::: Marinate for Vegetables ::::: every vegetable cuts need to have the same ingredient measurements Turmeric Powder 1/4 tsp Salt 1/4 tsp ::::: For Main Cooking ::::: Onion 2 Sliced Ginger and Garlic Paste 1 tbsp (Crush 2 or 3 Garlic Cloves with a Piece of ginger to make a paste) Green Chilli 2 Sliced Tomato 1 Chopped Curry Leaves few Mustard Seed 1/4 tsp Turmeric Powder 1/4 tsp Chilli Powder 1/2 tsp Curry Powder 1/2 tsp (   • Easy Curry Powder Sri Lankan Style  ) Coconut Milk 6 tbsp Salt 1/4 tsp Coconut Oil 1 and 1/2 tbsp or any other cooking oil ******************************* ** PLEASE NOTE ** ******************************* If you follow precise measurements with the powders and spices, you will get the balance flavour. The amount is for8 to 10 people. If you would like to add more increase the amount appropriate. Do not over cook the live. It could become harder. Just need to cook inner side; make sure to wash thoroughly all the blood. Make sure to drain the liver well, before cut to pieces and cook. Do not over fry the vegetables. Fry till golden brown. Coconut Milk has been added to give a little bit of milky texture, not to have a source. Do not add all together, just add little by little and do the mixing. Cooking has been fast forwarded in some process, take extra care and gentle ; like mixing the ingredients. otherwise you will get paste like consistency. Enjoy This recipe best to have with Ghee Rice or any rice or even with chapati. Watch my other CURRY VIDEOS. subscribe to my channel, like and share my videos. There are always new things on every week. If you try the foods, make sure to comment and let me know your experiences. Many thanks for watching my video