Fried Fish with Eggplant
250g firm fleshed white fish
8 small eggplants
4 medium onions, thinly sliced
3 dry red chillies
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp salt
1/2 cup water
3 green chillies
Fresh coriander leaves (cilantro) for garnishing
Remove any bones from the fish and cut into bite size pieces.
Cut each eggplant lengthwise into halves and dice into 1-inch pieces.
Mix fish pieces with salt and set aside. Mix eggplants with salt and set aside.
Chop the green chillies and grind them into a paste.
Heat a large pan and dry fry the cumin, coriander, mustard seeds and red chillies for 3-4 minutes without using any oil stirring constantly. Remove from pan and set aside.
Now heat 75ml oil and fry the onions for 5 minutes. Remove from pan and set aside.
Fry the eggplants in the same oil for five minutes.
Heat remaining 75ml oil in the pan and fry the fish for about 8 minutes until browned and remove from pan.
Meanwhile, grind the toasted spices with the onion slices into a paste.
In the remaining oil, stir in the spice paste, egg plant and fish. Cover and cook for 4 minutes.
Remove the cover and add the green chilly paste mixed with 1/2 cup water. Simmer until the water dries up.
Remove from heat. Garnish with coriander leaves and serve.