Pork Liver Fry

1. 1
   prep · ~15 min

   Marinate the pork liver.

   1.In a bowl, combine the cleaned pork liver pieces with 0.25 tsp salt, red chili powder, turmeric powder, cumin powder, and ginger garlic paste.

   2.Mix well to coat each piece evenly and set aside for 15 minutes while you prep the onions and tomatoes.

   TIPDo not marinate too long or the salt will draw out moisture and make the liver tough. 15 minutes is perfect.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tsp of oil in a heavy-bottomed pan or cast-iron skillet over medium heat.

   2.Add cumin seeds and let them splutter for 20 seconds.

   3.Toss in the curry leaves and slit green chilies, stirring until fragrant.

   TIPUse medium heat — high heat will burn the cumin seeds and make the dish bitter.
3. 3
   saute · ~10 min

   Caramelize the onions.

   1.Add the thinly sliced onions to the pan with a pinch of salt to help them sweat.

   2.Cook, stirring frequently, until the onions turn deep golden brown and crisp at the edges.

   TIPPatience here is key. Don't rush the onions — the crisp, dark edges are what give this fry its signature texture.
4. 4
   saute · ~4 min

   Cook the tomato base.

   1.Add the chopped tomato to the caramelized onions and cook until it softens completely and the oil begins to separate.

   2.Stir in the remaining 1 tsp of oil if the mixture feels too dry.
5. 5
   fry · ~9 min

   Fry the marinated liver.

   1.Push the onion-tomato mixture to one side of the pan and add the marinated liver pieces in a single layer.

   2.Sear for 2 minutes on one side, then flip and stir everything together.

   3.Continue to cook over medium heat, stirring occasionally, for 5 to 7 minutes until the liver is just cooked through but still tender.

   TIPOvercooking liver makes it grainy and rubbery. It should be slightly pink inside when it comes off the heat — the residual heat will finish it.
6. 6
   mix · ~1 min

   Finish with spices.

   1.Turn off the heat.

   2.Sprinkle the garam masala and black pepper powder over the fry and toss well to combine.
7. 7
   garnish · ~1 min

   Add lemon juice and garnish.

   1.Squeeze the fresh lemon juice over the hot liver fry and give it a final toss.

   2.Garnish with chopped coriander leaves and serve immediately.

   TIPThe lemon juice brightens the rich, earthy flavor of the liver. Add it off the heat so the fresh zing doesn't cook off.

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