Mark Brownstein’s unusual recipes invite you to try them out or just for inspiration.
Carve chicken into 8 pieces and fry in oil. Add minced shallots, grated ginger, chopped green chilies, finely ground Kashmiri Masala, minced garlic, crushed coriander seeds and do for 3 min. Add diced tomatoes and beer, season with salt, season with pepper, add a little bit of water and a little bit of grated jaggery. Add the kodampoli previously soaked in warm water and a little bit of the soaking liquid to the saucepan.
Steam for 30 min in the saucepan over medium heat. Check if the chicken is tender, add the remaining liquid if needed, add salt, pepper and jaggery. Season with a few drops of Kodampoli vinegar if necessary and garnish with fresh cilantro to serve.
*Kodampoli is the fruit of wild-growing giant trees that normally shade India’s coffee plantations. I discovered this fruit in its red, ripe stage. In the Coorg region of southern India, they are collected and boiled down to a thick essence called kodampoli vinegar. The Coorgis then use this “vinegar” to prepare a savory “sour pork curry,” a pork stew made slightly sour by kodampoli. Furthermore, the skin of the kodampoli fruit is dried over a fire and then sold to traders in neighboring Kerala, where it is used for v
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