Begun diye Maach'er Jhol - Eggplant & Fish Curry

Begun diye Maach'er Jhol

True fish lovers insist that bone-in fish taste much better than filleted fish. I prefer bone-in fish, but hubby prefers filleted fish, so both are cooked any time curry or jhol is on the menu. In this case, Shol Maach and Tilapia Maach were made in the same way, so everyone's happy.

Shol Maach'er Jhol

Shol maach is a species of catfish that is now available in SE Asian markets in the U.S. It looked interesting, but was tough to identify on the internet. It tasted sweet, was meaty and very good prepared in this way.

Tilapia Maach'er Jhol

Tilapia fillets are commonly found in the North American supermarkets and are hubby's favourite fish. 

Eggplant & Fish Curry

Ingredients

1 lb. fish steaks or fillets, cut to size

2 Japanese eggplants, cut same size as fish pieces

4 Tbsp. vegetable oil

1/4 tsp. nigella/kalo jeera/kalonji seeds

1/4 tsp. turmeric powder

1/2 tsp. Kashmiri mirch/paprika

1/2 tsp. roasted cumin powder

1 large onion, sliced

1 large tomato, diced

2 green chilies, slit

1 cup simmering water

1 tsp. ghee

salt to taste

Directions

1. Heat oil in a skillet, fry eggplant until golden brown and remove from oil.
2. In the same oil, sputter nigella seeds and slit green chilies.
3. Add onions, stir and add fish pieces.
4. Fry for 4 minutes, turn fish pieces over and fry another 4 minutes.
5. Add tomatoes, lower heat to medium-low, cover and cook until tomatoes break down.
6. Sprinkle turmeric, paprika and roasted cumin powders over fish, followed by salt and simmering water.
7. Bring to a boil over medium-high heat, return eggplant to skillet, stir and cover.
8. Lower heat to medium-low and simmer for 5 minutes.
9. Garnish with ghee, transfer to serving dish and serve with steamed rice.