Method

Mix together the ingredients for the spice paste in a medium bowl.

Trim the chicken livers of any connective tissue or fat, and slice any particularly large parts in two. Add to the spice paste and toss to coat. Cover and leave to marinate in the fridge for 30 minutes.

When the marinating time is up, remove the chicken livers from the fridge to take the chill off them while you cook the garlic.

Warm a frying pan over a low heat. Add the oil and fry the chopped garlic for about 8 minutes, until golden.

Add the chicken livers with their marinade, stir well and turn up the heat. Saute for 6-8 minutes until the livers and spice paste are both cooked, stirring frequently.

Pile onto warm fire toast and serve at once, with lime wedges and coriander leaves.