Vegan Gourd and Hilsa Curry

Dive into the rich, plant-based flavors of Vegan Gourd and Hilsa Curry, a creative twist on a Bengali classic that’s perfect for those seeking a hearty yet cruelty-free dish. This innovative recipe features tender cubes of bottle gourd simmered in a creamy coconut milk curry infused with aromatic spices like turmeric, red chili powder, and curry powder. The star of the dish is the vegan 'Hilsa' fillets, lightly grilled for a golden-brown finish and added to the curry for a delightful, fish-free alternative. Black cumin seeds spluttered in mustard oil add a traditional touch, while a splash of vegan fish sauce enhances the oceanic essence of the dish. Garnished with fresh coriander leaves, this curry pairs beautifully with steamed rice or warm naan, making it a wholesome and flavorful meal. Whether you're vegan or simply experimenting with plant-based cuisine, this recipe promises to impress with its bold, authentic flavors!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Peel the bottle gourd and cut it into bite-sized cubes. Set aside.

Step 2

Finely chop the onion and tomatoes. Set aside.

Step 3

Heat mustard oil in a large pan over medium heat. Add black cumin seeds and let them splutter.

Step 4

Add chopped onions to the pan and sauté until they become translucent.

Step 5

Stir in the ginger and garlic paste and cook for another minute until the raw smell disappears.

Step 6

Add chopped tomatoes and cook until they are soft and well-integrated with the onion mixture.

Step 7

Mix in the curry powder, turmeric powder, red chili powder, and salt. Cook the spices for a few minutes, stirring continuously.

Step 8

Add the bottle gourd cubes and vegan fish sauce, ensuring they are well-coated with the spice mixture.

Step 9

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.

Step 10

While the gourd is cooking, lightly grill the vegan 'Hilsa' fillets in a separate pan until golden brown on both sides.

Step 11

Once the gourd is cooked through, gently add the grilled vegan 'Hilsa' fillets to the pan.

Step 12

Allow the curry to cook for another 5 minutes, enabling the flavors to meld.

Step 13

Garnish the curry with fresh coriander leaves before serving hot with steamed rice or naan bread.

Nutrition Facts

Serving size	(1871.9g)

Amount per serving	% Daily Value*
Calories	1581.1

Total Fat 78.8g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 12397.1mg	0%
Total Carbohydrate 160.9g	0%
Dietary Fiber 18.7g	0%
Total Sugars 70.4g
Protein 72.7g	0%

Vitamin D 0IU	0%
Calcium 516.0mg	0%
Iron 23.2mg	0%
Potassium 3170.8mg	0%

*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.

Source of Calories

Fat: 43.1%

Protein: 17.7%

Carbs: 39.2%