Pour the beer into a deep dish. Clean the garlic and cut it into thin slices. Crush together the allspice, cumin, cloves and black pepper. Add the spices and garlic to the beer and stir. Slice the washed and cleaned carp chunks and put them in the beer for 30 minutes to marinate.
Cut the onion into crescents, the carrots and eggplant into oblong pieces. Finely chop the dill. Remove the carp pieces from the marinade and pat dry with paper towels. Fry them in a deep pan in preheated oil for 2 minutes on each side. Add vegetables and the cook for 5 minutes, while stirring gently.
Add about 2/5 cup (100 ml) of the marinade and sauté until ready, for about 15 minutes. Before removing from the heat, sprinkle with the finely chopped dill.