Fish and Vegetable Curry

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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  • 500 g - hilsa or rohu
  • 2 - medium potatoes
  • 1 - medium brinjal
  • 5 - small parvals
  • 1 tsp - cumin seeds
  • 1 tsp - each of garam masala and turmeric powder
  • 4 - green chillies, minced
  • a few sprigs - coriander leaves
  • salt and chilli powder to taste

How to Make Fish and Vegetable Curry

  • Peel and cube potatoes and parvals.
  • Slice brinjals.
  • Clean and wash the fish.
  • Cut into slices.
  • Fry the fish to a light golden colour in mustard oil and set aside.
  • Heat 4 tbsps. mustard and toss in cumin seeds and bay leaves.
  • When the seeds stop popping, put in all the spices with the exception of garam masala, salt and vegetables and fry for 5 minutes.
  • Cover with hot water and cook till the vegetables are almost done.
  • Put in the fish and chillies and continue cooking till the vegetables and fish are done.
  • Serve sprinkled with garam masala and coriander leaves.