Kelia hati - curry liver with potatoes from Jambi

Ingredients

• 500 gbeef liver
• 300 gpotatoes
• 1 stalklemongrass
• 6jeruk purut leaves
• 2salam leaves
• 1 tbsptamarind
• 1½ tspsalt
• ½ tsppalm sugar
• 600 mlthin coconut milk
• 2 tbspoil
• 7shallots
• 4 clovesgarlic
• 4red chillies
• 4candlenuts
• 2 cmfresh turmeric
• ½ tspground coriander
• ¼ tspground cumin
• ½ tspshrimp paste

Instructions

1. 1

   Cut the ingredients

   Cut the beef liver into pieces measuring 4 × 4 cm and the potatoes into wedges measuring 2.5 × 3 cm.

2. 2

   Grind the paste

   Pound or grind the shallots, garlic, red chillies, candlenuts, turmeric, coriander, cumin and shrimp paste to a fine paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the spice paste, lemongrass, jeruk purut leaves and salam leaves, then fry for 5 minutes.

4. 4

   Fry the liver

   Add the liver and fry for 3 minutes.

5. 5

   Simmer until tender

   Add the potatoes, thin coconut milk, tamarind, salt and palm sugar. Cook gently until tender.

What is kelia hati?

Kelia hati is a Jambi-style Indonesian curry made with hati, or liver, and potatoes. Its flavour comes from a ground spice paste simmered with coconut milk and aromatic leaves.

This version combines beef liver with potatoes in a gently cooked curry. The potatoes soak up the seasoned coconut milk while the spice paste gives the sauce depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while coconut milk and oil contribute much of the fat; beef liver supplies the dish's protein. Serve it with a moderate portion of rice and add fresh vegetables for a more balanced plate.

The spice paste

Fresh paste: Grind the shallots, garlic, chillies, candlenuts, turmeric, coriander, cumin and shrimp paste finely. A smooth paste helps the flavours spread through the sauce.

Frying: Cook the paste with the lemongrass and leaves for the full 5 minutes before adding the liver. This gives the aromatics time to release their fragrance into the oil.

Preparing the liver and potatoes

Liver pieces: Cut the liver to the stated 4 × 4 cm size so the pieces are reasonably even. Fry them for 3 minutes as directed before adding the liquid.

Potato wedges: Keep the wedges close to the specified 2.5 × 3 cm size. Similar-sized pieces are more likely to become tender together during the gentle simmer.

Getting the simmer right

Gentle heat: Once the coconut milk goes in, keep the curry at a gentle simmer rather than a hard boil. Cook until the potatoes and liver are tender.

Tenderness: Check a potato wedge with a fork; it should yield easily. Avoid extending the cooking unnecessarily once everything is tender.

Coconut milk and seasoning

Thin coconut milk: Santen cair is thin coconut milk, which gives the curry a pourable sauce. Stir the ingredients together after adding it so the fried paste is distributed.

Tamarind and sugar: Tamarind brings a tart note, while palm sugar rounds out the seasoning. The recipe also includes salt, so taste the sauce near the end and adjust only if needed.

Serving the curry

Rice: Serve the curry with steamed rice to make a filling meal and catch the coconut sauce. Plain rice lets the spice paste remain the focus.

Fresh contrast: A simple fresh vegetable side can add crunch alongside the soft potatoes and liver. Keep accompaniments mild if you want the curry's aromatics to stand out.

Recipe notes & tips

• Grind the spice paste finely so it cooks evenly.
• Cut the liver and potatoes to the stated sizes for consistent cooking.
• Fry the paste and aromatics for the full 5 minutes before adding the liver.
• Keep the curry at a gentle simmer after adding the coconut milk.
• Check that the potatoes are tender before taking the pan off the heat.

Variations

• Adjust the heat: Use fewer red chillies for a milder curry.
• Fresh turmeric: Replace it with an equivalent amount of ground turmeric if fresh is unavailable.
• Rice pairing: Serve with steamed rice to accompany the coconut sauce.
• Extra vegetables: Add a fresh vegetable side for crunch and contrast.
• Tamarind: Adjust the amount to suit your preference for tartness.

Common mistakes to avoid

• Rough spice paste: Grind it finely so the spices disperse through the sauce.
• Rushed frying: Give the paste and aromatics the full 5 minutes in the pan.
• Uneven cuts: Keep the liver pieces and potato wedges close to the specified sizes.
• Hard boiling: Simmer gently after adding the coconut milk to avoid cooking too aggressively.
• Guessing doneness: Test a potato wedge with a fork and cook until tender.

How to store

Cool leftovers promptly, place them in a covered container and refrigerate for up to 2 days. Reheat gently in a pan until piping hot, adding a small splash of water if the sauce has thickened.

Frequently asked questions