Fish-Vegetable Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

Rate This Recipe


  • 1/2 kg - fish (catfish or tilapia)
  • 1 tsp - haldi
  • 2 tsps - red chilli powder
  • 4 to 5 - green chillies
  • 1 - potato
  • 1 - carrot
  • 10 - beans
  • 1/2 cup - peas
  • 6 florets - cauliflower
  • 1 - small brinjal
  • 1 - tomato
  • 1 tsp - cumin seeds
  • 1 tsp - jeera powder
  • 2 tsps - coriander powder
  • 1 tsp - garam masala powder
  • Oil as required
  • Salt to taste
  • A dash - lime juice

How to Make Fish-Vegetable Curry

  • Clean, wash and cut the fish into medium pieces. Coat with haldi, salt and red chilli powder.
  • Then fry in oil on medium heat. Drain and keep the fish pieces aside.
  • Cut the vegetables into equal sized pieces.
  • Then take a little oil in a large vessel.
  • When it is hot, sprinkle cumin seeds and green chillies.
  • When it splutters, add the vegetables (except the tomato which should be added last).
  • On medium flame, stir fry all the vegetables.
  • When you get a nice aroma, pour water so as to cover all the vegetables, with a little extra for the fish pieces.
  • When the water begins to boil, reduce flame, add jeera powder, coriander powder, garam masala powder and salt.
  • Then add the fried fish pieces and let it simmer on low flame.
  • Add in the tomatoes and cover the vessel. Cook until vegetables are cooked.
  • Sprinkle lime juice just before serving.
  • Tastes very good with hot, steamed rice.