Vegan "Hilsa" Curry (Inspired by Bangladesh's National Dish)

 This is a delicious, spicy and flavoursome curry inspired by the national dish of Bangladesh, a turmeric, mustard and chilli-spiced fish curry. This vegan version uses the same flavours, replacing the fish with marinated, flaky tofu. 


Serves: 3-4

Recipe:

Ingredients:

For the tofu "hilsa":
  • 1 block (400g) tofu
  • 1 sheet nori
  • 1 tbsp lemon juice
  • 1/2 tsp mustard
  • 1/2 tsp turmeric
  • 2 tsp miso paste
  • pinch garlic salt
  • 1-2 tbsp water
  • drizzle olive oil 
For the curry:
  • 2 tbsp mustard oil, avocado oil or olive oil (divided)
  • 1 tsp cumin
  • 1/2 tsp turmeric 
  • 1/2 tsp chilli flakes (or to taste)
  • 1 small/ 1/2 large aubergine (eggplant)
  • 300g mini potatoes
  • 450ml vegetable stock
  • 1-2 roasted green chillies (to taste- makes it spicy!)
  • Salt and pepper
To serve:
  • Lemon juice
  • Cooked rice
  • Optional sides, like poppadums, naan bread, paratha etc. 
Method:

To make the tofu "hilsa":
  1. Press the tofu for 30 mins.
  2. Meanwhile, prepare the marinade. Pulse the sheet of nori in a blender so it forms small flakes. Whisk this with all of the other marinade ingredients: lemon juice, mustard, turmeric, miso paste, garlic salt, and water.  
  3. Slice the tofu into shapes: first divide the block into 8 flat, equal sized pieces. I cut these into ovals to replicate the shape of the fish, but this is totally optional!
  4. Slice halfway into these pieces multiple times diagonally, then flip them over and do the same horizontally. This is easiest if you place toothpicks on either side and cut down until the knife hits it. (See below for more detailed pictures- this is inspired by accordion potatoes) 
  5. Lay the tofu in a single layer (be gentle as the tofu is delicate!) in a dish, and pour over the marinade. Drizzle over some oil. Gently shake the dish so that all the tofu is evenly coated. Leave the tofu to marinate for a few hours in the fridge. 
To make the curry:
  1. Prepare the vegetables: chop the mini potatoes into quarters, and the aubergine into inch-sized chunks. 
  2. Once the tofu has marinated, heat 1 tbsp of oil in a large pan. Fry the tofu over medium high heat for a few minutes, until golden and crispy. Set tofu aside- be gentle flipping and removing the tofu, as it is quite delicate.
  3. In the same pan, heat 1 tbsp of oil and fry the spices (cumin, turmeric, chilli flakes) over medium high heat for a minute until fragrant. Then add the chopped aubergine and potatoes, and sauté for 8 minutes.
  4. Add the vegetable stock and reduce the heat to a simmer. Cook for about 20 minutes, until the potatoes are tender and the curry has reduced and thickened. If the curry looks too dry at any point add a splash of water.
  5. Slice the roasted green chillies and stir into the curry, then carefully place the tofu back into the pan on top of the curry. Cook over medium-low heat until the tofu is warm (4-5 minutes).
  6. Taste and season with more salt, pepper and spice to taste.
  7. Serve with slices of lemon and some basmati rice, and any other sides you like.
Enjoy! 

Tofu notes:

Place two toothpicks either side of the tofu slices, and cut down diagonally multiple times, each slice about 1/2 cm apart, until the whole piece is sliced.


Flip the tofu and repeat this step, this time slicing horizontally; again, so that the slices are about 1/2 cm apart. 

Then gently place the tofu into the marinade.

This method may seem a little time-consuming but it's totally worth it if you want super flavoursome and flaky tofu! 



Enjoy! :)


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