A Vegan curry that tastes just like authentic Kerala Fish Curry. A perfect vegetarian meal with rice.
Vegan Fish Curry
® This is a RAS signature Recipe©
♦Prep time:10min ♦Cook time:20min ♦Yield:6Servings.
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Vegan Fish Curry
Description
The fiery, tangy, and deeply aromatic fish curries of Kerala’s backwaters hold a special place in South Indian cuisine. They are defined not just by the fish, but by the holy trinity of flavors: the rich creaminess of fresh coconut milk, the sharp tang of Kudampuli (Malabar Tamarind), and the fiery seasoning of coconut oil, fenugreek seeds, and curry leaves. Today, we’re capturing that entire authentic experience—the slow-simmered depth, the brilliant color, and the soul-soothing warmth—in a fully plant-based dish.(Here we use raw plantain.) to provide that hearty, flaky texture, this Vegan Kerala Fish Curry proves you don't need the ocean to bring the seaside flavor home.
Ingredients:
To be ground to a smooth paste:
Tempering:
Instructions
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Firstly, scrub the fish tamarind and rinse under running water. Then soak in boiled water.
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Peel the plantains. We don't want the texture of the skin for this curry, although some people only scrape the plantain before cooking. Cut vertically and then into slices.
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Add the sliced plantain straight into a bowl of water to prevent discolouration. Add a little turmeric powder to this and set this aside till ready to add to the curry.
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Put all the ingredients to be ground into a mixer/grinder and grind until absolutely smooth. (Add just enough water to help the mixture be ground smoothly and no more.)
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Add all of the ground paste to an Earthen Pot 'Man Chatti'.
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Add 1 1/4 cups of water. Stir well. Rinse out the mixer jar with a small amount of water, also. Stir well. The mixture should be loose and thin but not too watery.
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Turn on the heat and allow it to come to a simmer.
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Taste and add more chilli powder at this stage to get some more colour. Add to taste.
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Add the fish tamarind, which has now softened. Reserve the water in which it was soaked, in case you feel the need for a more sour taste. You might not need it at all. This depends on how sour your pot tamarind is.
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When the curry boils, add salt. Add 1 tsp first; you can add more later, as needed.
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Add the pieces of plantain. Add a little more water if needed.
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Allow simmering on low heat for 10-15 minutes, on low heat till the curry has thickened. Add boiled water to the curry halfway as needed. Keep adding a little water till the plantain is cooked soft and tender.
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Add just a little water at the very end to prevent further thickening of the curry / just to loosen a bit. Curries made in clay pots tend to thicken upon resting. You can also add a little coconut milk right at the end instead of water to make the curry creamier and tastier.
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Switch off the heat and cover the pot.
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For Tempering:
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Heat the coconut oil in a small pan.
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Add fenugreek seeds. As soon as golden, add shallots, curry leaves and green chillies(if using). Fry the shallots till golden brown.
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Add over the curry. Do not stir. Keep the pot covered and allow the curry to rest. (10 - 20 minutes at least)
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Serve hot with rice! Yum!
Note
- Key Ingredients for Vegan Fish Curry: Raw plantain, Coconut, Shallots, Curry leaves, Green chilli, Fish tamarind, Coconut oil, Salt, Spices.
