Mix the potatoes, red onion, coriander and olive oil and divide between six plates. In a pestle and mortar grind the garlic, chilli and fenugreek to a fine paste along with 20ml (¾fl oz) of the sesame oil. Heat a frying pan until it’s very hot and add the remaining sesame oil. When the oil is smoking add the livers and cook for 1 minute, then add the paste and turn the livers over. Fry for another minute, then add the stock, balsamic vinegar and fish sauce. Bring to the boil and after 1 minute remove the livers and place them on the potato salad. Keep the sauce boiling until it starts to thicken, then pour it over the livers.
© 1997 Peter Gordon. All rights reserved.