A friend with a garden plot gave me a nice selection of vegetables that I used for this curry:

• kohlrabi
• eggplant
• onion
• jalapeno peppers (seeded)
• zucchini

Additionally, I used these ingredients:

• apple (e.g., Braeburn)
• oil
• garlic
• cumin seed
• turmeric
• garam masala
• salt
• water
• homemade yogurt
• cooked rice

I usually wouldn’t add rice into a curry (but rather serve it on the side, as is traditional), but I had added too much water (to boil off without overcooking the vegetables), so I added some cooked rice at the end to soak up some of the water and thicken the curry.

I’ve not cooked with kohlrabi before, but upon dicing it, I realized it’s going to take a lot longer to cook (until tender) than the other ingredients.  Cut the apple and vegetables to their desired size for the curry; for instance, I like onion in strips (top to bottom of onion), zucchini in slices.

To further spice the curry, I added bay leaves, cardamom pods, star anise, and to the oil with the cumin seed, turmeric, and garam masala, then cooked the kohlrabi in that mixture for 15-20 minutes (until somewhat tender) before adding any more vegetables.  (I removed the cardamom, star anise, and bay leaves at that point.)

While cooking the vegetables, I periodically added water and covered the dish to steam the vegetables.  Once they were the desired tenderness, I stirred in yogurt and some cooked rice.

For the fish, I prepared a mixture of mild spanish paprika, fennel seeds, salt, and pepper, and coated swai fillets (thawed from frozen) and pan-fried them in hot oil.

Before turning the fillets over, I applied minced garlic liberally to the top side, then flipped them (once) to cook through until flaky.

I really enjoy anise and fennel, and quite liked how this flavorful preparation of fish went with this somewhat mild curry.