Paabda Maach’er Jhaal (Catfish spicy gravy)

Marinate the fish with 1/2 teaspoon turmeric powder,a pinch of salt and 1 teaspoon mustard oil and keep aside for 15-20 minutes

Heat 2 tablespoon oil in a wok and sauté the daal vadis for 3-4 minutes on high-medium heat and keep aside

Next add the sliced brinjals and shallow fry till golden and slightly tender(do not overfry). keep aside

On medium heat shallow fry each side of marinated fish for a minute or two. keep aside the fried fish

Add the remaining oil in the wok next

Add the nigella seeds, split greens chillies and tomatoes and sauté over medium heat for 2 minutes

Add the remaining turmeric powder, salt to taste and water and sauté on Low heat until the spices look dry

Add a cup of hot water. mix and bring the gravy to boil

Add the fried fishes gently (separately and not one over the other)

Add the sautéed brinjals and lower heat to simmer

Allow the fish to cook covered absorbing the flavours

Take off heat once the gravy has thickened to desired consistency and garnish with coriander leaves

Serve hot with steamed rice -(Best accompaniment)

My tip:you may use normal brinjal if you do not get green ones.they are slim with less flesh as compared to normal brinjal amd here quick quickly, besides tasting just right!