Next, heat a pan. Pour in the mustard oil and heat it up, then carefully add the fish to the pan. (Pro tip: Ensure that you heat the mustard oil properly before adding the fish to reduce its raw smell.)

Fry the fish on both sides by flipping it to the other side, ensuring it is lightly fried.

Take out fried fish and keep them on a separate plate.

Similarly, lightly fry the eggplants and add a pinch of salt and turmeric while frying. Take out the lightly fried eggplants.

Add the cut potatoes to the cooking pan and then the kalonji. Stir well.

Incorporate the ginger-garlic and onion paste and fry it. Then, add the powdered masalas such as turmeric, red chili powder, coriander powder, and roasted cumin powder. Add half a teaspoon of salt. (Pro tip: Fry the masala until its raw smell disappears, but avoid letting it stick to the pan.)

Sauté it well for 5 minutes and then add water.

Once the oil separates from the masalas, add more water to make the curry. Adjust the amount of water to achieve the desired soupy consistency.

Add the fried fish and eggplants to the curry and let it simmer for 10 minutes.

Finally, add the green chilies and roasted cumin powder as a garnish. (Pro tip: I always add green chilies and coriander in the end as it helps retain their natural flavor and enhance the taste of my dish).

Aloo Begun Macher Jhol is ready.