Spicy potato, eggplant and fish stew

For this vegetable stew with fish, the most aromatic and sophisticated spices have been selected. Stew with eggplant and potatoes will surely bring the whole family around the table.

Ingredients

• Tilapia or other white fish, fillet (cut into 5 cm pieces) - 680 g
• Potatoes (peeled and diced 1 cm) - 120 g
• Eggplant (cut into 1 cm pieces) - 120 g
• Canned tomatoes without skin (chopped) - 75 g
• Green peas, frozen - 50 g
• Ground turmeric - 1 tsp
• Salt - 1 tsp
• Mustard oil - 4 tbsp. l.
• Mustard, black seeds - 0.25 tsp
• Cumin, seeds - 0.25 tsp
• Fennel, seeds - 0.25 tsp
• Kalindzhi (black cumin), seeds - 0.25 tsp.
• Fenugreek (fenugreek), seeds - 5-6 pcs.
• Bay leaf - 2 pcs.
• Red chili pepper, dried, whole - 2 pcs.
• Green chili pepper, fresh (chopped) - 2 pcs.
• Ground cumin - 0.5 tsp
• Ground coriander - 1 tsp
• Fresh cilantro (chopped) - 30 g
• Cooked rice for serving

Directions

1. Put the fish fillet on a large plate, sprinkle with half the turmeric and salt on all sides. Set aside.
2. In a large deep skillet over medium heat, heat 2 tablespoons of mustard oil, then remove the pan from the stove, add the seeds of mustard, cumin, fennel, kalindzha and fenugreek.
3. Put the bay leaf, all the chili in the pan, put the pan back on the stove, add ground cumin, coriander and the remaining turmeric. Cook over medium heat, stirring occasionally, for about 30 seconds, then add the tomatoes, cook for another 4-5 minutes.
4. Put the potatoes and eggplant in a frying pan, pour 350 g of water, add the remaining salt, bring the mass to a boil, reduce heat to low, cook the eggplant and potato ragout for about 15 minutes, stirring occasionally.
5. Meanwhile, in another large skillet, heat the remaining mustard oil, add the fish and fry until tender. Transfer the fish to a paper towel to drain the excess oil.
6. Place fish and green peas in a skillet with stew, cook, stirring occasionally, for 4-5 minutes. Then add cilantro to the potato stew, stir and remove the pan from the stove. Serve potato stew with rice (optional).