Skip to main content

Vegan Kerala "Fish" Curry

I enjoy making new dishes and finding ways to make them either vegetarian or even better, vegan.

It is sometimes more challenging than others, but I must admit that this traditional southern Indian fish curry transitioned over very well. Southern Indian food is often vegetarian, but they often also make use of local seafood, as in this dish, when it is prepared in the traditional manner.



The key to this dish is the tamarind concentrate and coconut milk. I really don't think there is any substitute for either of these ingredients. Roasting the potatoes, gives them a texture which works well with this curry.

If you have the time, this sauce benefits from a day in the refrigerator and then you can roast the potatoes and add them in when you are ready to serve. Additionally, any leftovers are wonderful when heated up.


Note: If you do not have a spice grinder, you may use pre ground spices.


Ingredients

1.5 lbs Potatoes, peeled and cut into 2 inch chunks and roasted in the oven until well browned.
3 Tbsp Vegetable Oil
1 tsp Curry Powder, for dusting potatoes
6-7 Curry Leaves
1 large Onion, cut in half and then thinly sliced.
1 tsp Salt
3 long Red Chili Pepper
2 inch piece fresh Ginger Root
3 cloves Garlic
1 Tbsp Chili Powder, ground. I like to use the Korean chili flakes and grind them in my spice grinder. Kashmiri chili powder will work as well.
1 tsp Coriander Seeds, ground in the spice grinder.
1 tsp Turmeric, ground 
1/4 tsp Cardamon, ground
1/4 tsp Fenugreek, ground 
1 can Coconut Milk
 2 Tbsp Tamarind Concentrate
1 cup Vegetable Stock
Juice of one Lime to finish

Begin by peeling and cutting your potatoes into pieces. Place into a bowl and add one tablespoon of the oil, sprinkle on the curry powder and a bit of salt and put into a preheated 350F oven for about 30 - 40 minutes.

Slice your onions and chilies into thin strips. Peel your garlic and ginger root and chop or grind into a fine paste. 

Heat your remaining oil in a large sauté pan or a cast iron Dutch oven, such as Le Cruset. Add in your curry leaves and sauté until they change color. 

Then add your garlic and ginger, lightly sauté without browning, add your onions and chili peppers and the salt and cook until the onions are soft. Add your ground spices and gently sauté them, being careful not to scorch them.

Add your coconut milk, tamarind concentrate and vegetable stock and bring to a soft simmer. You can let this simmer for as long as you like, but it's even better if it spends a night in the refrigerator and is heated up the next day.

When the thickness is to your liking, add in the cooked potatoes and cook for an additional 15 minutes. Squeeze on the lime and serve over basmati rice.


Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Turbot Poached In Puttanesca Sauce

I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.


I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.




Ingredients
1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly superior to the brined capers). ½ cup pitted Kalamata Olives Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don't need additional salt. If you omit…

French Seafood Stew aka Bouillabaisse

I've always enjoyed bouillabaisse, but I've never tried making it. I assumed (wrongly) that it was very complicated. 

It is really simple to make and I have minimized the ingredients below, to make it even easier than a classical preparation. However, if you want a classic Bouillabaisse, just add in the optional ingredients listed below
Bouillabaisse is basically a fisherman's stew and reflects what seafood was caught fresh that day. There are many variations of this classic dish from Marseille.

I like to start with the classic preparations and then branch off from there. If you find a set of common ingredients, then you can start to craft your own recipe and make it your own. 
I love cookbooks and read them like novels. I always basically know the recipe I want to prepare, but I find that looking at multiple recipes and sources, gives me the best results. This is loosely based on Ina Garten’s Seafood Stew. 
Ingredients 
4 Tbsp Extra Virgin Olive Oil 1 large Onion, chopped  1 teas…