This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- Mas riha is typically made with curry leaves, but I was unable to find them locally so I used markut lime leaves instead. If you can find fresh curry leaves I’d recommend using those though since that’s what most recipes call for. Whichever you choose, make sure they are fresh and not dried.
- I’m trash at not burning rice when it’s not in my Instapot, so I’m not providing a recipe for basmati below for fear I will screw up your rice as well. So prepare your rice according to it’s packaging. I cooked about a cup and a half of dried basmati for this recipe.
Mas Riha
Details
4 to 6 servings
15 minutes
30 minutes
Print
Ingredients
2 13.5 ounce cans Coconut Milk
1 10.1 ounce bags Gardein Fishless Filets
5 fresh Markut Lime Leaves (if using curry leaves use 10)
10 Garlic Cloves
6 Green Cardamom Pods
1 Yellow Onion
1 Jalapeno
2 tablespoons Coconut Oil
2 teaspoons Salt
1 teaspoon Whole Fennel
1 teaspoon Whole Cumin
1 teaspoon Ground Black Pepper
1 teaspoon Ground Ginger
1 teaspoon Ground Turmeric
1/2 teaspoon Ground Cinnamon
Zest of One Lime
Directions
- Preheat your oven and follow instructions according to your Gardein Fishless Filets packaging. Prepare alongside preparation for the rest of this recipe. If making basmati to serve this with, begin preparing that as well.
- Prepare produce. Slice onion into half moons. Mince garlic and jalapeno (with seeds included). Chiffonade markut lime leaves. Set aside.
- Heat up a saucepan on medium high heat. Add oil, onions, garlic, jalapeno, markut lime leaves, fennel, cumin, cardamom, ginger, turmeric, cinnamon, pepper, and salt. Saute until fragrant and onions begin to turn translucent.
- Remove mixture from heat and place in a blender or food processor. Blend until it turns into a smooth paste. If needed you can add some coconut milk to help smooth it out.
- Add paste back to sauce pain with coconut milk. Bring to a low simmer.
- When fishless filets are finished cooking slice into bite sized pieces and add to curry sauce. Mix in lime zest.
- Once both curry and fishless filets are hot mas riha over basmati. Enjoy!
As always, quick thoughts on the dish post our creation of it on the livestream…
