The liver is cut into slices thinner, gently beat through the film (you can cut into strips, then will not have to recapture, but I like large pieces, but the most subtly broken).

To the starch, add the vegetable oil, salt, curry, paprika, garlic crushed, stir well, dip in this mixture our pechenocna for 10-15 minutes. Onion cut into half rings.

Prepare sauce: mix soy sauce, tomato paste and honey (if you take ketchup or tomato sauce, honey put less in 2 times). Stir well.

The liver is gently put on a heated pan with sunflower oil, fry a couple minutes on each side, add the onions, fry for another couple minutes (on medium-high heat). Add the sauce (you can still 50-100 ml of boiling water) and simmered in the throes of 5-7 minutes. Turn off, allow to infuse and enjoy.