Rinse the chicken livers and dry on kitchen paper.
Mix the ground ginger, tomato puree and garam masala in a small bowl with salt to taste. Stir in 125ml (4fl oz) water. Heat the vegetable oil in a large pan over moderate-to-high heat, add the spice mixture and fry for 2 minutes, stirring. Add the white parts of the spring onions and the garlic and fry for 2 minutes more.
Add the remaining parts of the spring onion, black pepper, chicken livers and chopped coriander leaves. Cook for 20 minutes, stirring occasionally, and chicken livers are tender. Serve at once.
Serve with cooked basmati rice or naan bread.
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