Vegan Fish Curry
This recipe was a finalist in the 2013 Fry's Curry Cook-Off competition. It is made with vegetarian schnitzel instead of fish.
1 box golden crumbed schnitzels
25 ml oil
1 chopped onion
5 cloves of garlic, peeled and crushed
½ tsp jeera (cumin)
A pinch of roasted and ground mustard seeds
A pinch of roasted and ground methi (fenugreek)
2 Tbsp mixed masala (chilli powder, turmeric powder, gharam masala)
2 green chillies
2 Tbsp tomato sauce
10 over-ripe tomatoes, grated
50g seedless tamarind, soaked in 125 ml hot water
8 curry leaves
Salt and sugar to taste
Dhania (coriander) to garnish
- Pan fry in 5 ml of oil, or oven bake, the golden crumbed schnitzels then set aside.
- Sauté the chopped onions in 20 ml of oil. Add the jeera, mustard and methi seeds, together with the crushed garlic. Add the mixed masala, green chillies and grated tomatoes.
- Simmer until the tomatoes have reduced to a paste, then add the tomato sauce and tamarind. Add the curry leaves, salt and sugar to taste. Place the cooked schnitzel in the sauce and simmer for 10-15 minutes.
- Serve hot, with roti or basmati rice. Garnish with dhania.
Serves 4 people
Recipe supplied by Seena Singh, Region not supplied, South Africa
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