Soymilk fish curry

 Ingredients:

White fish fillets or whole fish, preferably boneless -- 1 kg

Olive oil for searing fish - approx 1 tbsp

Red onion, finely chopped - 1 large

Ginger, finely chopped - 2" piece

Green chilies (arbol verde), finely chopped - 4

Garlic cloves, whole - 4-6

Cooking oil - 2-3 tbsp

Medium tomatoes, cut into large pieces - 3

Chopped veggies (carrots, cauliflower, broccoli) - 2 cups (I used half a frozen bag)

Coriander leaves, finely chopped - 1 bunch

Soymilk, unsweetened - 2 cups or as needed

Salt - 2 tsp or to taste

For the paste:

Tamarind paste - 2 tbsp (optional; if not using, garnish at the end with juice from a large 

                                      lemon)

Coconut, grated (unsweetened) - 1.5 cups

Cumin powder - 1.5 tsp

Dried red chilies (mild, something like ancho) - 2 large (if using a spicier variety, use 1)

Method:

Blend the tamarind, coconut, cumin, and red chilies into a thick paste using as little water (or soymilk) as possible. Pour the paste into a bowl and mix in 1 cup of soymilk. Set aside.

Heat a cast iron griddle and brush a few drops of olive oil on it. Sear the fish on medium-high heat until both sides are seared well. Let cool, then cut into bite-size pieces. Set aside.

Heat oil in a large saucepan. When hot, add the onions, green chilies, garlic, and stir fry for a few minutes. When the garlic turns translucent, add salt and mix well. Add the tomato pieces and mix well. Cook on a medium flame for 5 minutes, then toss the frozen veggies in. Stir well and cook for 5-7 minutes. Cook covered until the tomato pieces are soft. Mix in the spice paste and stir well. Bring to boil on a medium-low flame, then cook covered for 10 minutes. Add the remaining 1 cup of soymilk and cook on a low flame until it starts to boil. Add the chopped coriander and mix well. Add the fish pieces and slowly mix them into the gravy. Cook covered for another 5 min and turn off the flame.

Check for salt. If no (or not enough) tamarind was used, garnish with lemon juice.

Serve on rice or as a thick soup.

Author: Shrinkingsodacan