Vegan Dhon riha ( plantain " fish" curry)

So continuing with my vegan series, I had  a hard time trying to come up with what I can use in place of fish. Young jackfruit is not readily available here in the Maldives so I had to come up with some other option. I didnt like tofu in the curries although you can use it in this recipe if you like. 

I recently saw a clip by Dr Rupy Aujla where he says that when going vegan you have to eat more proteins. So while in this recipe I have used plantains  and if you are serving this to a vegan friend  make sure to serve it alongside a lentil curry  so it is more balanced. 

Recipe: Vegan dhon riha

• 2 unripe plantains
• 1/2 medium onion, thinly sliced
• 1/2 tsp ginger garlic paste ( store bought or homemade)
• 1/2 tsp ground fennel\
• 1/4 tsp turmeric powder
• 3 green chillies
• 1/2 inch piece cinnamon 
• 2-3 cardamom pods
• 6 curry leaves
• 3 inch piece pandan leaf, cut into large pieces
• 1/4 tsp tamarind paste
• 2-3 tbsp vegetable oil such as corn oil or coconut oil)
• 150 ml coconut milk
• 300ml water. or vegetable stock
• salt to taste

Directions:

1.  Begin by top-and-tailing the plantains. Make a few slits in the skin of each plantain, then place them in a saucepan filled with water. Bring the water to a boil and cook the plantains for 10 minutes. After cooking, remove them from the water, drain, and allow them to cool. Once cooled, peel off the skin and cut the plantains into small, bite-sized cubes. Set aside.
2. In a small saucepan or pot, heat some oil and add the chopped onions, curry leaves, and pandan leaves. Sauté these ingredients until the onions become translucent.
3. When the onions just start to color, lower the heat and add the ginger-garlic paste, ground fennel, and turmeric. Next, add the cinnamon, cardamom, and chillies. 
4. Pour in some water along with 100 ml of coconut milk and add the tamarind paste. Cook on low heat for about 15 minutes.
5. Taste the mixture and add salt as needed to adjust the seasoning. Stir in the remaining coconut milk and cook for an additional 2 minutes before turning off the heat. Serve the dish with plain cooked rice and lentil curry for a delicious meal. Enjoy!