Fish curry is a staple curry that is loved by many. Opting for a vegan alternative that achieves the same flavour might be considered difficult, but this recipe will show you exactly how to do that. The secret in getting that fishy flavour is in the type of vegan fish you use. For this recipe, we used a vegan fish that used seaweed to mimic the skin of the fish. This seaweed cooked in the curry, allowing the flavour of the sea to blend into the curry, making it taste fishy without any fish. Although you can choose to use any type of vegan fish for this recipe, it is recommended to try to get vegan fish with seaweed to achieve that authentic fish flavour. If you vegan fish has no seaweed however, try using adding seaweed flakes into your curry.
INGREDIENTS
150ml oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 fenugreek seeds
1 sprig curry leaves
1 medium onion finely chopped
2 small green chillies
5 pieces of lady fingers (okra)
1/2 teaspoon turmeric powder
4 Tablespoons Aria Kitchen All Purpose Masala
2 teaspoons tamarind paste diluted with 150ml water
1 medium tomato cut into wedges
250g of vegan fish sliced
200ml coconut milk
1 teaspoon jaggery / sugar
1 tablespoon coconut oil
BLEND
1 medium onion
1 medium tomato
8-10 cloves of peeled garlic
1 thumb sized piece of ginger
1 medium green chilli
2 sprigs of curry leaves
INSTRUCTIONS 1) Blend all the ingredients listed in the blend section together.
2) In a pot, heat up some oil and tamper your mustard seeds, cumin seeds and fenugreek seeds.
3) Once the spices have crackled, put in the curry leaves and green chillies.
4) After the chillies soften up, place in your onions and cook until translucent.
5) Add your lady fingers pieces and stir until soft.
6) Lower the heat, season with the Aria Kitchen All Purpose Masala and stir until the masala evenly coats the lady fingers.
7) Pour in the tamarind water, a splash of water and salt to create the base for your curry.
8) Cover the pot and let the curry simmer for 10 minutes.
9) Pour in the paste you blended in step 1 and stir until well combined along with your wedged tomatoes.
10) Cover once again and simmer for another 5 to 8 minutes until the tomatoes soften up.
11) Pour in the coconut milk and stir.
12) Place your sliced vegan fish pieces, curry leaves and the jaggery / sugar into the curry.
13) Once the vegan fish has cooked, finish off with a dash of coconut oil.
14) Garnish with coriander leaves and serve hot with rice and yogurt.