This Vegan Fish Curry is delicious, easy to make, and healthy. This is a tasty coconut and tomato-based curry soup with crispy banana blossoms. Yum!
This is an excellent recipe for a person that can’t have seafood, either for allergies or dietary reasons. It gets its “sea flavor” from nori, a type of dried seaweed. And banana blossoms have a flaky texture similar to seafood.
The soup is filled with aromatics from ginger, garlic, tomato, and coconut milk. It is almost like an Indian version of tomato soup. It’s not spicy and uncomplicated to make.
The banana blossoms, which is the tear-shaped flower that grows at the end of the banana cluster, can be eaten raw or cooked. And has been used as a substitute for fish by Indians and other East Asians for decades because of its flaky texture. This recipe specifically calls for raw banana blossoms in brine. You can get this online or in most Asian stores.
Overall, this recipe isn’t super complicated or requires a ton of time. I hope you try it!
Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.
Ingredients for Vegan fish curry
- Banana Blossoms. I got two cans of banana blossoms and got 4 pieces of medium-sized “fillets”. Different brands will vary in size. I used Aroy-D canned banana blossoms in brine. Make sure that you get it in brine, not syrup.
- Nori. To impart a fishy flavor to the “fish”
- All-purpose flour. For coating before grilling. It sticks well to the banana blossoms and gets crispy in the pan.
- Dashi powder. Or nori powder. It adds flavor to the coating without being too strong.
- Mustard seeds. Not to be replaced with mustard. If you can’t find it, you can also use mustard powder.
- Mushroom seasoning or asafoetida is a natural flavor enhancer. Not necessary, but recommended.
- Ginger
- Garlic
- Coconut milk. Full fat is needed to give a more creamy taste.
- Vegetarian Broth. Use whatever brand you want. Or you can use vegetarian chicken broth.
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Vegan Fish Curry
Equipment
- grill pan optional, for fish
Materials
- 2 large pieces of banana blossoms
Fish Marinade
- 1 cup water
- 1/2 tsp salt
- 1 sheet of Nori
Flour Mix
- 1/4 cup all purpose flour
- 1/4 tsp salt
- 1/8 tsp curry powder
- 1 tbsp vegan dashi powder (optional)
Curry Soup
- oil for pan
- 1 tsp brown mustard seeds
- 1/2 tsp asafetida or mushroom seasoning
- 1 1" piece of ginger, minced
- 5 garlic cloves, minced
- salt and pepper, to taste
- 1 red onion, chopped
- 1 tsp tumeric
- 1 14-oz can of crushed tomato
- 1 13.5 oz can of full fat coconut milk
- 1 cup vegetable broth
- serve with chopped red onion, cilantro leaves, basmati rice, naan, and lime wedges.
Instructions
- In a bowl, mix all the ingredients for the marinade. Add the banana blossom to the marinade for at least 20 minutes. Take out of marinade and pat the banana blossom dry.
- In a separate bowl, mix the flour mixture together. Coat the banana blossom in the dry mix and put in a pan with a little bit of oil. Cook until all sides are crispy.
- In a heavy-bottomed pot, heat oil. Add a few mustard seeds. Once they begin popping, add the rest along with the mushroom seasoning.
- Add ginger and red onion. Stir until beginning to brown, then add garlic, salt, and pepper. Cook until aromatic, 3-5 minutes.
- Stir in tumeric, tomatoes, and bring to a simmer. Reduce heat and cook to reduce, 5-7 minutes.
- Add coconut milk and broth, season to taste. Cook for 10 minutes.
- To serve, put in a bowl and put "fish" on top as well as any desired garnishes.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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