Grass Carp In Eggplant Bliss

I had about twelve to thirteen pieces of grass carp cut into chunky sizes that I used up to make a fish curry with eggplant. I defrosted it overnight making the process easier for mornings are usually busy when running around behind my elder one for school times spare no one.

Firstly I wash the fish pieces and let them get marinated and keep them aside after smearing them all in little over one teaspoon each of salt, red chili powder alternatively cayenne pepper . Chop up some onions about quarter of a medium sized one. Now moving on we procure two eggplants thinner and longish ones we get in any Indian store or Asian supermarket. Cut them into longish pieces and leave aside. In a blender I add three cloves of garlic with about a quarter or a half piece of a medium sized onion and blend it well into a fine paste.. Slit five green chilies lengthwise and chop up more than a handful of coriander leaves. Leave them aside for garnishing.

When the mustard oil is warm enough I tip in the eggplant and fry them all for a minute and a half. Leave aside while in the same oil fry the fish pieces too. Now in more oil add chopped onions, nicely brown them followed by the addition of about two teaspoons of each of coriander powder, turmeric powder and one teaspoon of cayenne pepper for color and flavor.

Next would be to boil enough hot water in a flask and pour on top of the fried onion, garlic and sautéed spice mixture. Let it all come together with a few stir ups and as color changes pour some more water to make it more smooth and thicker. At this point we turn the flame to medium high and boil the contents for a few additional seconds. Now we can add the fish pieces, the fried eggplant and salt as per taste. Let all of it come to a boil and turn the gas to medium low for seven to eight more minutes putting the lid on. It simmers away releasing an exotic aroma that fills the house distinctly. Flip the fish pieces around and let it sit in the warm curry that simmers away until done. Add another ladle full of water for I do that if at all extra water is needed to make the curry more runny. You may totally skip this step if you need to for a runny curry is totally up to your individual taste. Now for the last and final touch throw in the chopped coriander leaves, slit green chilies to the curry.

Cooking is now done and turn off the gas. Let the hot pan be on top of the burner for fifteen or twenty more minutes if lunch seem like a far away affair. Any curry or fish dish is more special when kept on top of the gas for additional time. It only lends more taste. Lastly, devour the curry and its soupy goodness with warm white rice and nothing else fits better in a Bengali home.