2 tbsp coconut oil
½ tsp mustard seed
½ tsp fenugreek seed
Minced ginger - An inch
5 to 6 cloves minced garlic
A bunch of curry leaves
5 to 6 shallots or ½ sliced onion
Garcinia Combogia (Kudampuli) Juice as
1 tsp turmeric powder
3 tbsp chilli powder (2 tbsp Kashmiri &
1 tbsp normal chilli powder)
1 tbsp coriander powder
Salt as per taste
3/4 to 1 kg boneless chicken
In a pan, heat 2 tbsp coconut oil. When
the oil is hot, temper with half tsp Mustard
seed and half tsp fenugreek seed.
Add minced ginger and garlic, then
When it becomes slightly brownish, add
a bunch of curry leaves and the sliced onion.
Sauté the mix again until it is
brownish in colour.
In very low flame, add 1 tsp turmeric
powder, 3 tbsp chilli powder (mixture of 2 tbsp
Kashmiri & 1 tbsp normal chilli
powder) along with 1 tbsp coriander powder.
Sauté the mix again till the raw smell
Now add Garcinia Combogia (Kudampuli)
juice in the mix.
Add small quantity of water and sauté.
It is the time to add salt, which would be as per taste.
Add some more water to the gravy to
Increase the flame to let the gravy
simmer. Check the sourness and salt.
Add more Kudampuli juice and salt if
Add few more curry leaves to this gravy
Now is the time to add the substitute
for fish - cut the boneless chicken (half thawed and a little icy!)
into small pieces, wash thoroughly and add it to the gravy.
Let it cook for 30 minutes in low
Add another spoon of coconut oil to the
The special curry tasting exactly like
Kerala-style fish curry but without using fish is ready to serve with