Fish Curry with Seasonal Vegetables


  • 3 pieces fish
  • A handful of spinach leaves, cleaned and washed
  • 1 small brinjal
  • 1 medium potato
  • 2 green chillies
  • 1 tsp ginger paste
  • 3/4 tsp turmeric powder
  • A pinch of panch phoran
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • A handful of boris
  • Salt to taste
  • 3 tbsp mustard oil

Method –

  1. Marinate the fish with 1/2 tsp turmeric powder and salt. Set aside for 15 minutes
  2. Mix ginger paste, cumin and coriander powder with a little water and make a thick paste
  3. Slit the chillies lengthwise
  4. Wash potato and cut into 6 pieces lengthwise
  5. Cut brinjal in long, thick slices
  6. Chop spinach roughly
  7. In a wok, heat mustard oil
  8. Fry boris, remove and set aside
  9. Fry fish and set aside
  10. Add panch phoran
  11. When it splutters, add vegetables and stir
  12. Add salt and turmeric powder and mix well
  13. Stir and cook for about 3 minutes
  14. Add spice paste and mix
  15. Add 2 cups of hot water and let it boil
  16. Cook till the vegetables are 3/4th done
  17. Add fried fish and cook
  18. Add fried boris and cook on simmer for 3 minutes
  19. Remove from heat and let the curry rest for 5 minutes before serving


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