Chettinad vegetarian fish curry(without fish) Recipe

Recipe By Slurrp

Chettinad Vegetarian Fish Curry is a flavorful and spicy curry made without fish. This traditional South Indian dish is made with a variety of vegetables cooked in a tangy and aromatic gravy. The curry is rich in flavors, with a perfect balance of spices and coconut milk. It is a perfect dish for vegetarians who want to enjoy the taste of fish curry without using actual fish. Serve this delicious curry with steamed rice or roti for a satisfying meal.

4.3
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Vegdiet
9hr 15minstotal
8hr Prep
1hr 15minsCook
9hr 15m.total
8hr Prep
1hr 15m.Cook
Chettinad vegetarian fish curry(without fish)
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Ingredients for Chettinad vegetarian fish curry(without fish) Recipe

  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • as needed A Few Curry Leaves
  • 1 Dried Red Chilies
  • 1/2 Onion, Chopped
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1 Tomatoes, Chopped
  • 1 cup Mixed Vegetables
  • 1/2 cup Water
  • 1/2 cup Coconut Milk
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
432
calories per serving
24 g Fat15 g Protein37 g Carbs24 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    15g
  • Carbs
    37g
  • Fiber
    24g

MacroNutrients

  • Carbs
    37g
  • Protein
    15g
  • Fiber
    24g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    245mg
  • Iron
    10mg
  • Vitamin A
    3213mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    226mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    107mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    283mg
  • Manganese
    11mg
  • Phosphorus
    266mg
  • Selenium
    18mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp