This is a traditional and an everyday Bengali fish curry prepared along with eggplants. They are best relished with hot steamed rice and a dash of fresh lime. It is a common dish found on a Bengali platter. You can also make this simple fish curry along with potatoes, parwal (pointed gourd) or green papaya too. Here in this recipe I have used Rohu variety, which is a river water fish and is very commonly used.
- 4-5 pieces of Rui (Rohu Fish)
- 2 long eggplants, sliced into 4
- 3-4 tbsp. mustard oil
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 2 green chilies, slit
- 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
- 1 tsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander-cumin powder
- 1/2 tsp. garam masala powder
- salt to taste
- 1 tsp. ghee (clarified butter)
- 1 tsp. coriander leaves.
Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and shallow fry the fish till golden in colour. Drain and keep aside.
Temper the same oil with panch phoron, cinnamon, cardamoms, cloves and green chilies. Saute for a few seconds. Add the eggplants and fry till light brown.
Now add the ginger-garlic paste, turmeric powder and coriander-cumin powder mixed with a little water. Saute till the oil separates.
Add 2 cups water and salt. Bring it to a boil. Now add the fried fish. Cover and simmer on a medium flame for 5-7 minutes.
When done, add the garam masala powder and ghee. Give it a stir and garnish with coriander leaves. Serve on a bed of steamed hot rice, accompanied with some lime wedges.