1/2 loaf of vegetarian fish (defrost and cut into 5mm-thick slices)
1/2 cup of yogurt
2 tomatoes (cut each into 4 wedges)
1/2 kg of cauliflower (cut into florets)
3 long beans (cut into 3cm lengths)
1/2 carrot (slice)
some corn flour (mix with 1/2 cup of water; serves as a thickener)
2 tablespoon of curry powder
1 tablespoon of turmeric powder
1/2 teaspoon of chili powder
1/2 teaspoon of sugar
1 tablespoon of soy sauce
Fry vegetarian fish slices until golden brown, dish out, drain and set a aside.
In 2 tablespoons of remaining oil, stir-fry chili powder + curry powder + turmeric powder over low heat.
Add carrot slices, briefly stir-fry.
Add 1/2 cup of water, cover the pan and simmer for 2 minutes.
Add yogurt + 1/2 cup of water + cauliflower florets + long bean pieces, cover the pan and simmer for 1 minute.
Add tomato wedges, briefly stir-fry.
Add sugar + soy sauce + corn paste.
Stir evenly, dish out and serve.