Liver Khurchan Parsee Style (parsee Style Chicken Liver Curry)
We cook liver in typical Kerala style and except for the change in oil, almost whole of South India prepares this dish in the same manner. But recently on our trip to Mumbai we happened to taste the Parsee style of liver curry. It was the mutton one that I tasted and it had liver and kidney together. I wasn't familiar with Parsee cooking and for some reason I had not imagined desiccated coconut in Parsee dishes. This was a pleasant surprise to me and I decided to try this recipe. Now I am not a fan of goat liver and I hate kidneys so I tried this recipe with Chicken liver. We don't use desiccated coconut normally but I am impressed by this new flavour too.