Since moving to northern Virginia, I have noticed there is a large amount of eastern cuisine around me serving Indian, Afghan and Pakistani dishes. There are a lot of new plates to try and so far, I have yet to find anything I don’t like. One of my favorite dishes is curry; Indian or Thai. Indian curry is usually darker than its Thai equivalent due to the different herbs and cooking time. Although liver is one of the highest sources of nutrients providing iron, copper, vitamin A, B, folic acid, and CoQ10 which helps heart health, it is not always common to find someone who loves liver. There is a common misconception that the liver stores all of the toxins, when in fact it has been scientifically proven the liver has no higher toxin levels than the rest of the body. This recipe is an attempt to educate those on the fence about eating liver; because with the right preparation, anyone can enjoy the taste of venison liver. This is my take on Kaleji Masala which means liver cooked in spices.
TIP: If liver is too strong, try soaking in milk for up to an hour before preparation. This will neutralize the flavor; however, it will remove a lot of the nutrients.
Curry can be made multiple ways, with red meat such as lamb or beef, light meat such as chicken or even with shrimp. The curry we will be preparing in this recipe will serve one person, so multiply the ingredients accordingly. This curry will be prepared over a bowl of white rice garnished with cilantro and enjoyed with wheat pita bread or a fork. Some ingredients can be substituted for taste so I will notate that in the ingredients list.
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Venison Kaleji Masala, or Liver CurryCourse: Wild Recipes
8 oz Venison liver (can substitute for lamb)
1 Half white onion, minced or sliced (can substitute with red onion)
1 tbs minced garlic
¾ tbs Paprika
½ tbs ground ginger
½ tbs red chili powder
½ tbs salt
1 tbs butter
1 ½ cup coconut milk (can substitute with yogurt or sour cream & flour)
Cilantro for garnish (add green chillies if you want to add a little extra spice at the end)
1 serving of cooked white rice (7-8 oz)
Wheat pita bread or naan
- In a pot, place one serving of white rice and set to boil for 8-10 minutes.
- Set second stove top to medium heat.
- Place minced or sliced onions in a skillet or pan for 5-7 minutes until they just start to brown.
- Add coconut milk and spices and cook for an additional 5-7 minutes letting it simmer.
- Add the liver and cover the skillet letting it cook for 5 minutes (3 minutes covered, 2 minutes without the lid and heat turned up to high.) Reduce the curry to your preferred texture.
- Add butter (add chopped green chillies if you want more spice.)
- The longer it stays in the skillet, the more it will resemble a paste or a sauce. If you prefer more of a liquid curry, turn the burner off, cover and let rest for 5-10 minutes then serve. If you want a thicker curry, cook off the desired amount of liquid then turn off heat and remove the skillet from the burner and place on a resting pad.
- Dish up the rice in a bowl and cover with the curry.
- Garnish with cilantro and enjoy with either a fork, pita or naan.