Vegan Fish Curry
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!
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.