Curry banana liver

Ingredients for 4 servings:

• 600 g liver(s)
• 2 bananas
• 1 bell pepper(s), red
• 250 ml milk
• 250 ml water
• 1 stock cube
• 2 cl brandy
• 2 tbsp flour
• 4 tbsp curry powder
• 1 tbsp oil
• salt and pepper
• ½ bunch parsley

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

Rinse the liver thoroughly and pat dry, then cut into fairly small strips. Mix 2 tablespoons of curry and a pinch of pepper with the brandy. Toss the liver in the mixture and marinate for about 2 hours. Dice the bell peppers, halve and slice the bananas, and chop the parsley. Heat the oil in a pan, fry the liver until crispy, add the diced bell peppers, and stir briefly. Dust with flour, toast briefly, and deglaze with milk and water. Add half of the bananas, the stock cube, and 2 tablespoons of curry, and simmer for about 10 minutes. Season with curry and pepper, if necessary. Stir in the remaining bananas and parsley, and let stand for 2 minutes. Rice goes well with this. Variations: Use peach or pineapple instead of bananas.