Cut the eggplant to 1 inch thick batons, wash well and keep aside.
Marinate the fish with turmeric powder and a little salt.
In a small bowl take a little warm water and dissolve the remaining turmeric powder and salt to a gorgeous golden paste.
Heat 2 tbsp oil in a pan, shallow fry the fish. Keep aside.
In the same oil, fry the eggplant till golden brown. Keep aside.
To the same pan, add the remaining oil and when smoking hot, add the kalonji and green chillies. Stir for a few seconds until they splutter, and now it is time to add the turmeric paste. Mix well and cook for 1-2 minutes.
Add a cup of warm water and bring to a boil. Add the eggplant batons, cover and cook over a low flame for another 5 odd minutes. Add the fried fish and keep on simmer for just a couple of minutes.
Adjust the salt and serve hot with steamed rice. Heaven !!!!