Vegan Fish Curry

This Vegan Fish Curry offers a delightful blend of spices and rich coconut flavors, mimicking the taste of traditional seafood dishes without any fish. It's hearty, comforting, and perfect for those looking to enjoy Indian cuisine in a plant-based way.

Ingredients

• Jackfruit - 300 grams, young and green, canned in water or brine
• Coconut milk - 400 ml
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Tomato - 1 medium, chopped
• Turmeric powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Red chili powder - 1 teaspoon (adjust to taste)
• Mustard seeds - 1 teaspoon
• Curry leaves - 8-10 leaves
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Fresh cilantro - for garnish, chopped
• Lemon juice - 1 tablespoon

Steps

1. Drain and rinse the jackfruit, then cut it into bite-sized pieces.
2. In a large pan, heat the vegetable oil over medium heat. Add mustard seeds and let them crackle.
3. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic, grated ginger, and curry leaves. Sauté for another 2 minutes until fragrant.
5. Add the chopped tomato and cook until it softens, about 3-4 minutes.
6. Incorporate turmeric, coriander, cumin, and red chili powder. Stir well for 1-2 minutes to toast the spices.
7. Add the jackfruit pieces and mix to coat them with the spice mixture. Cook for about 5 minutes, stirring occasionally.
8. Pour in the coconut milk and season with salt. Bring the mixture to a gentle simmer and let it cook for 10-15 minutes until the jackfruit is tender and the curry thickens.
9. Finish with lemon juice and garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in fiber which aids in digestion.
• Contains healthy fats from coconut milk for heart health.

Tags