Vegan Fish Curry with Raw Mango

This Vegan Fish Curry with Raw Mango is a delightful and tangy dish that captures the essence of Indian coastal cuisine. Packed with flavors from spices and the tartness of raw mango, it offers a satisfying alternative to seafood.

Ingredients

• Firm tofu - 200 grams, cubed
• Raw mango - 100 grams, thinly sliced
• Coconut oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Coconut milk - 200 ml
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Heat the coconut oil in a pan over medium heat and add mustard seeds. Once they start to pop, add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion and sauté until golden brown, then stir in the minced garlic and grated ginger, cooking for another minute.
3. Add the chopped tomato and cook until it softens, then mix in the turmeric powder, coriander powder, and red chili powder. Cook for 2-3 minutes to allow the spices to blend.
4. Add the cubed tofu and sliced raw mango to the pan, stirring gently to coat them with the spice mixture.
5. Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt to taste.
6. Let the curry simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Garnish with fresh coriander leaves before serving hot with rice or bread.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains antioxidants and vitamins from raw mango and spices.

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