Naga Fish Curry

Naga Fish Curry is a rich and aromatic dish that captures the essence of northeastern Indian cuisine, featuring a unique blend of spices and herbs. This vegetarian interpretation brings together the flavors of the region while offering a delicious alternative to traditional seafood curries.

Ingredients

• Vegetarian fish substitute (e.g., tofu or tempeh) - 200 grams
• Coconut oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Green chilies - 2, slit
• Turmeric powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Tomato - 1 medium, chopped
• Coconut milk - 200 ml
• Vegetable broth - 100 ml
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Heat coconut oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
2. Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes until fragrant.
3. Add turmeric, red chili, coriander, and cumin powders. Stir well for 1 minute to toast the spices.
4. Incorporate the chopped tomato and cook until soft, about 3-4 minutes.
5. Pour in the coconut milk and vegetable broth, and bring to a gentle simmer.
6. Add the vegetarian fish substitute and simmer for 10 minutes, allowing the flavors to meld. Adjust salt to taste.
7. Serve hot, garnished with fresh cilantro, alongside steamed rice or flatbreads.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 22 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk, which can support heart health.
• High in fiber from vegetables, aiding digestive health.

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