When fish is not available to make the delicious Kerala-style fish curry, what would you do? Try this substitute of fish and cook the curry tasting exactly like fish curry!
Ingredients
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 per taste
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
Preparation
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 sauté.
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 vanishes.
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 loosen it.
Increase the flame to let the gravy simmer. Check the sourness and salt.
Add more Kudampuli juice and salt if required.
Add few more curry leaves to this gravy while simmering.
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 flames.
Add another spoon of coconut oil to the gravy.
The special curry tasting exactly like Kerala-style fish curry but without using fish is ready to serve with hot rice!
