Chettinad vegetarian fish curry(without fish) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, curry leaves, and dried red chilies.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft.
• STEP 5.Add mixed vegetables like potatoes, carrots, beans, and cauliflower. Mix well.
• STEP 6.Add water and bring the curry to a boil. Reduce the heat and simmer until the vegetables are cooked.
• STEP 7.Add coconut milk and simmer for a few more minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can use any vegetables of your choice in this curry.
• Adjust the spice level according to your preference.
• For a creamier texture, you can add cashew paste or coconut cream.
• You can also add tamarind pulp for a tangy flavor.

Storage and Serving

• Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving.
• Serve the Chettinad Vegetarian Fish Curry with steamed rice or roti for a complete meal.