Heat oil in a pan and fry the sliced onions on high heat. If preferred, onion paste can be added with the sliced onions.
Add the garlic and ginger pastes, salt, turmeric and red chilli powders. Pour in one cup of water and boil the mixture. When bubbles start to form, put the lid on by lowering the heat for 10-15 minutes.
Add the fish pieces, and stir for a bit. Make sure that the fish pieces do not break while stirring.
Now add the eggplant and tomato slices, green chillies and coriander leaves. Stir for a bit.
Pour in 2 more cups of water and put the lid on with low heat for 10 minutes.The dish will be ready when the oil starts to float on top of the curry.
Snapshot of finished dish.
Serve with plain rice. The dish tastes great with fresh lemon extract.