Light Gravy Of Bata Maach (Reba Carp) With Eggplant (Begun)

Hi friends,
Today we are going to make a nutritious fish curry made with Bata fish and eggplant. It is a traditional Bengali dish and very tasty to eat. The fish curry is very easy to prepare and is perfect for the summer season.

Cooking time – 45 minutes   Serve – 4
Ingredients –
1.Bata fish – 4 (cleaned and washed)
2.Eggplant (medium) –1 (cut into long pieces)
3.Tomato (medium) – 1 (chopped)
4.Cumin seeds – 1/2 tsp.
5.Turmeric powder – 1/2 tsp.
6.Cumin powder – 1/4 tsp.
7.Chilly powder – 1/4 tsp.
8.Coriander powder – 1/2 tsp.
9.Salt to taste.
10.Slit green chilly – 4
11.Oil – 1/2 cup.
12.Chopped coriander leaves – 2 tbsp.(optional)
Method –
1.Marinate the fish with 1/2 tsp.of salt and a pinch of turmeric powder, keep aside until use. Soak the eggplant in water for 10 minutes,drain and keep aside. Grind tomato to a paste. To this add turmeric,chilly,cumin,coriander powders and 1/2 cup of water. Mix well, keep the masala mix aside.
2.Heat oil in a frying pan, when hot reduce the heat.Fry the fish till light brown on both sides, remove the fish from the oil. Add eggplant in the pan and fry for 2 minutes. Remove from the oil and keep aside. In the remaining oil add cumin seeds. When the cumin looks brown add the masala mix. On slow heat saute until the raw smell of the masala goes off (stir constantly). Add 11/2 to 2 cups of water and salt, let it bring to boil. Add the fried fish and eggplant, cook till the gravy become thick. Check the seasoning. Add slit green chilly and coriander leaves, mix well. Remove pan from the heat, cover and give 10 minutes standing time.
Bata Fish Curry is ready, serve with hot steamed Rice.