Vegetarian Fish Curry
|Vegetable oil||1 Teaspoon|
|Black pied peas||1 Cup (16 tbs) (for the fake fish fillet)|
|Toor dal||1 Cup (16 tbs) (pigeon peas( for the fake fish fillet))|
|Garlic||4 Clove (20 gm) (for the fake fish fillet)|
|Fennel seed||1 Teaspoon (for the fake fish fillet)|
|Salt||2 Teaspoon (to taste(for the fake fish fillet))|
|Red chili powder||1 Teaspoon (to taste(for the fake fish fillet))|
|Onion||1 Large, chopped finely|
|Green chilies||2 Medium|
|Curry leaves||8 Medium|
|Mustard seeds||1 Teaspoon|
|Fenugreek seed||1 Teaspoon|
|Tamarind||1 Cup (16 tbs)|
|Turmeric powder||1 Teaspoon|
|Coriander powder||2 Teaspoon|
|Water||1 Cup (16 tbs)|
1.Start by soaking the black eyed peas and the toor dal for 4 hours.
2.Soak the tamarind in a cup of water.
FOR THE FISH FILLET
3.Drain and grind the lentils into a fine paste along with garlic, fennel seeds and red chili powder.
4.Once grinded, add a teaspoon of salt to the paste.
5.Spread it onto a clean dried banana leaf.
6.Fold the leaf into half and secure with a toothpick.
7.Steam cook for 12 minutes.
8.Remove the banana leaf, and cut out fillets from the steamed dough.
9.Heat a non stick pan; spray a little oil and shallow fry the fillets. Keep aside.
FOR THE CURRY
10.In a pan, pour the vegetable oil and add the mustard and the fenugreek seeds.
11.Sauté the onion, tomatoes, green chilies and curry leaves.
12.Add the turmeric powder, coriander powder and the red chili powder and sauté until the tomatoes are mushy.
13.Season with salt and add a cup of water.
14.Add the tamarind pulp and let this boil for a few minutes.
15.Drop the fried fillets of fake fish and simmer for 10 minutes.
16.Serve with hot steamed rice.
17. This curry tastes even better when served the other day as the tamarind juice and spices are absorbed nicely by the fillets.
Calories 490 Calories from Fat 41
% Daily Value*
Total Fat 5 g7.3%
Saturated Fat 0.83 g4.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1026.7 mg42.8%
Total Carbohydrates 93 g31%
Dietary Fiber 18.8 g75.1%
Sugars 22.8 g
Protein 26 g51.1%
Vitamin A 14.5% Vitamin C 71.9%
Calcium 20.4% Iron 55.7%
*Based on a 2000 Calorie diet