How to make easy eggplant and Hilsha fish curry

Ingredients for the eggplant and Hilsha fish curry are:

-Need thinly sliced onions, chopped eggplants, Hilsha fish and sliced tomatoes.
-Wash and finely chop some cilantro.
-Add some oil to a pan and once the oil heats up then add the onions. Cook the onions over high heat until it becomes soft.
-Add two tablespoons of ginger paste and then stir the ingredients.
-Add one teaspoon of garlic paste and then stir the ingredients.
-Add two teaspoons of salt and then stir.
-Add one teaspoon of chilli powder and then add two teaspoons of water. Also, add two teaspoons of turmeric powder, one teaspoon of coriander powder, water and cumin powder and then mix everything.
-Add the tomatoes and then mix everything.
-Add the eggplants and then mix everything.
-Cook until the tomatoes and the eggplants become soft. Also, add two teaspoons of water and then cover the pan over medium heat.
-After a minute remove the cover and then stir to prevent the vegetables from sticking and then cover the pan again.
-Once the eggplants and the tomatoes get soft then remove the cover and stir again. Afterwards, add the Hilsha fish into the pan one at a time and then cover the pan. Cook the curry over medium heat until the fish becomes soft.
-After one minute remove the cover and then add two cups of water. Also, shake the pan instead of stirring so the fish do not break and then cover the pan over medium heat.
-Remove the cover once the fish becomes soft and then gently stir the ingredients. Also, slowly turn the fish so the fish cooks on both sides and then cover the pan.
-After three minutes remove the cover and shake the pan and then cover it again.
-Once the fish becomes soft then add the cilantro and then cover the pan.
-Remove the cover and then shake the pan and then cover it again. Also, break one eggplant to check if it has become soft.
-Remove the cover and then break one eggplant to see if it has become soft. If the eggplant has become soft than the curry is ready.