My, what interesting times we are living in! A full month into the social-distancing imposed by the COVID-19 crisis, I recently celebrated my birthday - and a highly anticipated grocery delivery - with a culinary experiment I'd been meaning to try for awhile, and I'm happy to report that this veganized take on a Keralan fish curry was an unqualified success. Served over basmati rice alongside masala green beans and roasted sweet potatoes, it was the perfect dinner to mark this rather strange turning of the annual leaf. If you don't have (or want to use) vegan fish, this curry would also be delicious with chickpeas, kidney beans, or baked tofu, so don't let the limitations of your lockdown freezer or cupboards get in your way!
Fishless Curry
Ingredients
~ 2 packages Gardein Fishless Filets
~ 2 tbsp. coconut oil
~ 1 tsp. black mustard seeds
~ 1 small onion, diced
~ 2 cloves garlic, minced
~ 1 tbsp. fresh grated ginger
~ 1 tsp. each: salt, curry powder, cumin, chili powder, coriander, fenugreek, turmeric
~ 2 tbsp. tomato paste
~ 2 cans coconut milk
Directions
~ In a pot with a heavy bottom, melt the coconut oil over medium-high heat and add the mustard seeds; cook for a minute or so, until the seeds start to splutter and pop.
~ Add the onions and cook for about 5 minutes, until they are softened but not brown.
~ Add the garlic, ginger, and dry seasonings. Stir well and cook for 1-2 minutes, until fragrant.
~ Stir in the tomato paste and cook another few minutes, stirring.
~ Gradually add in the coconut milk, stirring to get a smooth consistency. Cover the pot and bring the mixture just to a boil, and then remove the lid and turn the heat to low. Simmer for about 30 minutes, stirring occasionally.
~ Cut the fishless filets into thirds and cook according to package directions. Just before serving, add them to the sauce and cook an additional 5 minutes before ladling over steamed basmati rice.
