Wash the fish pieces and vegetable cubes separately. Drain the water out.
Heat a pan with oil. Add the ginger, garlic, onion and coriander pastes. Stir and sprinkle salt, turmeric, red chili and coriander powders. Mix and pour in 1 cup of water and cook until the water dries up and a thick gravy forms with the oil simmering on top.
Add the fish pieces and cook for just a bit until the water released dries up and again a thick gravy forms with the oil simmering on top.
Pick and transfer the fish pieces on to a separate plate.
Now add the vegetable slices to the gravy. Stir and cook for 10 minutes with lid on at medium heat until the water released dries up and the oil simmers.
Add the fish pieces and pour in 2 cups of water. Cook with lid on medium heat for 10 minutes.
Sprinkle green chilies and simmer for 2-3 minutes.