Begun Diye Rui Macher Jhol (Fish Curry with Eggplants - Bengali Style)

         This is a traditional and an everyday Bengali fish curry prepared along with eggplants. It 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, chopped

          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.