About 5 chicken livers
3 large cloves garlic
2 ripe dorset naga chillies
1 tbsp tomato puree
butter
olive oil
Heat butter and oil, add well chopped garlic and chilli.
Add livers and fry on one side (2-3 minutes).
When the livers are browned on one side flip them over. Fry for about 1 minute.
Add tomato puree and a little water to make a thick, red sauce.
Serve on a hot baked potato.
1 comment:
Note: This really is very, very hot. Stupid-hot. I felt quite odd all morning after eating this for breakfast.
Enjoy :D
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