- 750 g white fish fillets or sliced
- 2 teaspoons of salt
- 1 teaspoon of turmeric
- mustard oil
- 1 large potato
- 1 small eggplant
- 4 cups water
- 4 green chillies
- garam masala
Wash and dry the fish, sprinkle with 2 sides with salt and turmeric and let stand 5min.
Cut potatoes into quarters, the eggplant into slices and then cut in the lengthwise green chilies, remove seeds and reserve.
Heat oil in skillet and brown the fish on two sides until cooked and reserve.
In the same oil, fry the masala spice up the crackling, add the potato and eggplant and fry until coated with spices. Pour the water and let simmer.
Once the vegetables have softened, add the fish and peppers.
Serve hot with rice.