Curried Vegan ‘Fish’ & Chips

Curried Vegan ‘Fish’ & Chips

Based on 0 ratings

Difficulty

Medium 👍

Preparation

30 min

Baking

45 min

Resting

0 min

Ingredients

2Servings
2
banana blossom
2
dried seaweed sheets
lemon juice
60 g
flour (for coating)
66 g
cornflour (for coating)
½ tsp
bicarbonate of soda
1 tsp
baking powder (for coating)
120 ml
beer (for coating)
2 tbsp
curry powder (for coating)
6
potatoes
6 cloves
garlic
1 tbsp
fennel seed
6
curry leaves
1 tbsp
curry powder
2 tsp
mustard seeds
3 tbsp
olive oil
1 l
vegetable oil
225 g
vegan mayonnaise
3 tbsp
mango chutney
1 tsp
curry powder
salt

Utensils

baking sheet, bowl, spider

  • Step 1/11

    • baking sheet

    Pre-heat your oven to 180 C and line a baking tray with greaseproof paper.

  • Step 2/11

    • 6 potatoes
    • 6 cloves garlic
    • 1 tbsp fennel seed
    • 6 curry leaves
    • 1 tbsp curry powder
    • 2 tsp mustard seeds
    • 3 tbsp olive oil

    Chop the potatoes into wedges and them to the tray along with the peeled garlic (left whole), fennel seeds, mustard seeds, curry leaves, salt and oil. Mix together so the wedges are fully coated and place them into the oven for 40-45 minutes,

  • Step 3/11

    • 2 banana blossom

    To make the vegan ‘fish’, take the banana blossom from their cans and drain on a small of kitchen paper. You should get 4 ‘fillets’ from each can, but you can stack a couple of smaller pieces together if they’re on the small side.

  • Step 4/11

    • 2 dried seaweed sheets

    Cut the seaweed slices into pieces big enough to cover one side of the banana blossom fillets.

  • Step 5/11

    • lemon juice
    • salt

    Place the seaweed sheets on the banana blossom, then drizzle over the lemon juice. The lemon juice will help soften the seaweed and stick to the banana blossom. Sprinkle over a little salt.

  • Step 6/11

    • 60 g flour (for coating)
    • 66 g cornflour (for coating)
    • ½ tsp bicarbonate of soda
    • 1 tsp baking powder (for coating)
    • 120 ml beer (for coating)
    • 2 tbsp curry powder (for coating)
    • bowl

    To make the batter, to a mixing bowl, add the flour, cornflour, salt, bicarbonate of soda, baking powder, and curry powder and mix to combine. Whisk in enough beer into the mix to make a pancake-style batter consistency.

  • Step 7/11

    • 225 g vegan mayonnaise
    • 3 tbsp mango chutney
    • 1 tsp curry powder

    To make the mayo, simply mix the mayo, mango chutney and curry powder in a small mixing bowl and set aside.

  • Step 8/11

    • 1 l vegetable oil

    Fill a wok or large saucepan a quarter full with vegetable oil and place over a low heat until bubbles form around a wooden spoon (if you don’t have a thermometer). PLEASE DO NOT overfill the pan with oil.

  • Step 9/11

    Carefully pick up a fillet and dip it into the batter making sure it’s well coated, then place it into the oil slowly - DO NOT drop it in!

  • Step 10/11

    • spider

    Fry 1-2 fillets at a time for 2-3 minutes on each side. When the ‘fish’ is golden and crispy (the darker batter will mean it will be darker when fried), remove them from the oil using a spider and place them onto a plate lined with kitchen paper to soak up any excess oil. Season with a little salt to keep them crisp.

  • Step 11/11

    When the wedges are golden and crispy, serve up the ‘fish’ and chips, with the mayo and a slice of lemon.

  • Enjoy your meal!

    Curried Vegan ‘Fish’ & Chips

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