Sprinkle ½ teaspoon salt and ½ teaspoon turmeric on the fish fillet. Massage it around and leave it aside for 20 minutes.

Slice the eggplant and the potato in wedges.

Layer the eggplant on a colander and sprinkle little salt in it. Mix it around and leave it aside. This will soften the eggplant and avoid it from soaking too much oil.

In a heavy bottom wok or pan, pour the oil and once the oil heats up, drop the dried lentils and fry it for few minutes for it to turn mild golden brown. Take it off the pan and keep aside.

To the same pan slide the fish fillets carefully and fry it for 5 minutes, flipping once in between. Remember not to overcrowd the pan when frying the fillets. Once done take it off the pan.

Now from the pan remove excess oil and leave about 2 tablespoons.
       

Keep the pan in medium heat and sprinkle the nigella seeds along
with the bay leaf. Let it sizzle for few seconds.

Scatter the potato wedges, sprinkle ½ teaspoon salt and ¼ teaspoon
turmeric. Stir it around and fry for 3 minutes.

Scatter the eggplant along with ¼ teaspoon turmeric powder
and fry for 2 minutes.

In a bowl mix the cumin powder, fennel powder and chili powder with little water. Pour this spice paste to the pan and stir it around. Drop the trimmed green chilies. Keep cooking for 5 minutes tossing around every now and then.

Drop the fried lentil dumplings that was kept aside.

Pour 2 cups water and ½ teaspoon salt. Mix it around. Bring it to boil and then let it simmer for 5 minutes or until the potatoes and eggplant are cooked through.

Slice the fried fish fillets carefully and let it simmer for 2 minutes.

The gravy will be watery at this point.

In a bowl add the flour with 2 tablespoons water and whisk. Make sure there is no lump. Pour it to the pan and cook for 2 minutes. Taste for salt and add any if needed.

Sprinkle the cilantro leaves and enjoy the macher jhol warm
with rice.