Ingredients (for 2 people) 

• 3–4 Rohu filets 
• Half of a cauliflower (separate the buds) 
• 1 eggplant (cut into 6 elongated slices) 
• 2 potatoes (dice into 8 cubes each) 
• 1 large tomato (cut into 6–8 pieces) 

• 2–3 tablespoon mustard/soyabean oil 
• 2 onions (chopped into tiny pieces) 
• 7–8 green chilies 
• Salt to taste 
• 1 teaspoon of Turmeric powder, cumin powder, and coriander powder 

Method: 

• Wash the Rohu filets and marinade them in ½ teaspoon salt and ¼ teaspoon turmeric powder. 
• Add 2 tablespoons of oil to the pot on medium heat Once the oil is heated, add the sliced onions. Once the onions have softened, slit through the green chilies and add them to the pot. If the chilies are too hot, reduce the number of chilies to 3–4. 
• Stir fry them for a minute. The onions should not turn brown. Then carefully put in the marinated filets of fish. Take care so that the oil does not splash on you. 

• Let the fish cook for a few minutes and then add 2 cups of water to the pot. Then put in ¼ teaspoons of cumin and coriander powder each and cover the pot with a lid. 
• Once the fish has cooked for 4–5 more minutes, take out the pieces from the pot and keep them aside. In the broth left in the pot, put in the cauliflower buds, and sliced potatoes and eggplant and cover the pot again. After 5–6 minutes, put in the sliced tomatoes. 
• Then add salt as required (approximately 1 teaspoon) and ¼ teaspoon of both coriander and cumin powder before putting on the lid again. Uncover and stir the curry from time to time as you let it cook on medium heat. 
• Once the vegetables are cooked, add about 3–4 cups of water for the curry. Increase the heat and wait till the water starts boiling and then, put in the filets of fish into the pot again. Let the curry simmer while covered for 2–3 minutes. 
• Before removing the pot from the heat, add freshly-chopped coriander and a pint of cumin powder and then cover the pot again.  

• Let the curry rest while covered for 5–7 minutes. Then pour the curry into a bowl, let it cool, and serve it with hot rice.