Spicy Fegado (Goan-style Liver Fry)

Ingredients

In this Goan adaptation, the Italian Fegato Piccante is transformed into a spicy Goan-style liver fry. The original dish typically uses Italian spices and flavors, while the Goan version incorporates the bold and fiery flavors of Goan cuisine. The use of Goan spices such as turmeric, cumin, coriander, and red chili powder gives the dish its distinct flavor profile. Additionally, the cooking technique is modified to pan-frying instead of the Italian method of sautéing. We alse have the original recipe for Fegato piccante, so you can check it out.

• 500g (1.1 lb) liver, sliced 500g (1.1 lb) liver, sliced
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the sliced liver, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to ensure the liver is evenly coated with the spices. Let it marinate for 30 minutes.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
3. 3.
   Add the minced garlic and slit green chilies to the pan. Sauté for another minute.
4. 4.
   Increase the heat to high and add the marinated liver to the pan. Cook for 5-7 minutes, stirring occasionally, until the liver is cooked through and slightly browned.
5. 5.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Liver — Ensure the liver is fresh and properly cleaned before slicing. If you prefer a milder flavor, you can soak the liver in milk for 30 minutes before marinating to reduce any strong flavors.

Tips & Tricks

• For an extra kick of heat, you can add more red chili powder or fresh green chilies.
• Serve the spicy Fegado with steamed rice or Goan bread (pao) for a complete meal.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Serving advice

Serve the spicy Goan Fegado as a main dish accompanied by steamed rice or Goan bread (pao). Garnish with fresh coriander leaves for added freshness.

Presentation advice

Arrange the pan-fried liver pieces on a serving platter and garnish with a sprinkle of fresh coriander leaves. Serve with a side of steamed rice or Goan bread for an authentic Goan dining experience.