Kerala-Style Liver Fry is a rich, spicy, and aromatic dish that highlights the bold flavors of South Indian cuisine. This dish is often made using goat or chicken liver, cooked to perfection with a blend of fragrant spices, caramelized onions, and roasted coconut, which enhances the flavor and texture.
Key Ingredients:
Liver – Goat or chicken liver, cleaned and cut into small pieces.
Spices – Turmeric, black pepper, red chili powder, coriander powder, and garam masala.
Aromatics – Garlic, ginger, green chilies, and curry leaves.
Onions – Thinly sliced and slow-cooked until golden and caramelized.
Coconut – Sometimes grated coconut or coconut oil is added for authentic Kerala flavor.
Dry Red Chilies – Fried and used as garnish for an extra smoky flavor.
Flavor Profile:
The liver fry has a deep, earthy taste with a balance of heat from black pepper and chilies, and slight sweetness from caramelized onions. Curry leaves add a distinct aroma, while the liver is tender, yet retains a slight chewiness, absorbing the masala beautifully.
Serving Suggestions:
Traditionally served on a banana leaf with steamed rice or Kerala parotta.
Accompanied by sliced onions
