Fish curry was the first Indian dish that I ate. An acquaintance cooked it for me many years ago, and I immediately fell in love with the myriad of flavors of this dish in particular and the comforting nature of rice and curry in general. I remember asking my acquaintance for the recipe because I had constant cravings for the curry. Considering the fact that I wasn’t much of a cook at that time and didn’t enjoy kitchen work at all, you can get an understanding of how big my love for this dish was.
I cooked the curry once. I cooked the curry twice. And I didn’t stop cooking it ever since. For a while it was the only dishI could cook (but one bound to impress everyone). Soon enough I knew the recipe by heart as it requires only a couple of ingredients, and the different spices call for the same quantity so it’s easy to remember the exact measurements (1.5 teaspoons of each cumin, chili powder, ground coriander and salt).
I’m not quite sure anymore how the original recipe goes as I did some tweaking to it over time, the major one being changing the recipe to make it vegan. The original recipe called for salmon, but I find that soya protein chunks cooked in vegetable broth make for a great substitute since they absorb the spices well. I also tried plain tofu and chickpeas, but the former was too bland, and the latter altered the overall flavor of the dish.
I hope you will enjoy this dish as much as I do.
Vegan Fish Curry
- 125 g soya protein chunks small
- 500 ml vegetable broth
- Juice of 1 lemon
- 1,5 teaspoons ground cilantro coriander
- 1,5 teaspoons cumin
- 1,5 teaspoons chili powder
- 1,5 teaspoons salt
- 1 midsize red onion peeled and chopped coarsely
- 3 tablespoons of rapeseed oil or coconut oil
- 2 cloves of garlic peeled and chopped coarsely
- 2 tablespoons of ginger peeled and chopped finely
- 400 ml coconut milk
- 400 g canned tomatoes or 400 ml tomato passata
- 400 g basmati rice white or brown, both work well
- 1 teaspoon caraway seeds optional
- 3-4 sprigs cilantro for decoration optional
- Cook the soya protein chunks with the vegetable broth for 20-30 minutes on low heat (lid on).
- Combine the lemon juice with the ground cilantro, cumin, chili powder and salt until you get a thick paste.
- In a large pan, fry the onion in the oil until translucent. Add the garlic and ginger and cook until the garlic smells nice. Add the spice paste and cook stirring continuously until the yummy smell of the spices fills the kitchen.
- Add the coconut milk and the canned tomatoes (or tomato passata) to the pan, give it a gentle stir to combine everything.
- Drain the soya protein chunks well and add them to the pan.
- Cook on low to medium heat for 15-30 minutes, stirring occasionally. At the beginning it’s quite runny, and you want to allow it to reduce by half with the lid off. This might cause a little mess of red sprinkles around the pan, as the tomato coconut mix will be quite bubbly.
- Taste test it to know if it’s done. It shouldn’t be runny anymore but more like a sauce and should burst with flavors.
- Cook the rice according to the package instructions, adding a generous pinch of salt and caraway seeds if you fancy. The seeds are optional, but I find they add a gorgeous depth of flavor to the rice.
- Serve the rice with curry and some cilantro leaves.