Vegan Gourd and Hilsa Curry
Delight your taste buds with this Vegan Gourd and Hilsa Curry, a plant-based twist on a traditional Bengali favorite. This curry highlights tender bites of bottle gourd simmered to perfection in a rich, aromatic coconut milk gravy spiced with curry powder, turmeric, and red chili. The star of this dish is the vegan "Hilsa" fillets, lightly grilled for a golden finish and infused with the bold flavors of mustard oil and black cumin seeds. Complemented by the umami depth of vegan fish sauce, this recipe blends tradition and innovation for a wholesome, dairy-free, and pescatarian-inspired experience. Perfectly paired with steamed rice or naan bread, this sumptuous curry is ready in about an hour and serves four, making it an ideal centerpiece for a hearty vegan feast.
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Recipe Information
Ingredients
- 1 medium-sized Bottle gourd
- 2 tablespoons Vegan fish sauce
- 400 ml Coconut milk
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 large Onion
- 2 medium Tomato
- 4 pieces Vegan 'Hilsa' fillets
- 2 tablespoons Coriander leaves
- 2 tablespoons Mustard oil
- 1 teaspoon Salt
- 1 teaspoon Black cumin seeds
Instructions
Peel the bottle gourd and cut it into bite-sized cubes. Set aside.
Finely chop the onion and tomatoes. Set aside.
Heat mustard oil in a large pan over medium heat. Add black cumin seeds and let them splutter.
Add chopped onions to the pan and sauté until they become translucent.
Stir in the ginger and garlic paste and cook for another minute until the raw smell disappears.
Add chopped tomatoes and cook until they are soft and well-integrated with the onion mixture.
Mix in the curry powder, turmeric powder, red chili powder, and salt. Cook the spices for a few minutes, stirring continuously.
Add the bottle gourd cubes and vegan fish sauce, ensuring they are well-coated with the spice mixture.
Pour in the coconut milk, bring the mixture to a simmer, and let it cook for about 15 minutes or until the gourd is tender.
While the gourd is cooking, lightly grill the vegan 'Hilsa' fillets in a separate pan until golden brown on both sides.
Once the gourd is cooked through, gently add the grilled vegan 'Hilsa' fillets to the pan.
Allow the curry to cook for another 5 minutes, enabling the flavors to meld.
Garnish the curry with fresh coriander leaves before serving hot with steamed rice or naan bread.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 18.3 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
