1) Wash the pieces of fish thoroughly with water and pat them dry.
2) Add 1/2 tsp turmeric powder and 1/2 tsp salt. Coat each piece of fish evenly with turmeric and salt.
3) Cover and marinate the fish for 1-2 hours in the refrigerator.
1) In a wok or large heavy bottomed pan, add 3-5 tbsp of mustard oil over high heat. Fry the fish pieces for 2-3 minutes on each side until they are lightly golden brown.
PRO TIP: Feel free to use canola oil or other oils good for frying as a substitute for Mustard Oil.
2) Remove the fish from the pan and set aside. The fish should only be cooked half way.
1) In the same wok/pan with the leftover oil, turn the heat to medium.
2) Once the oil is hot, add add 1 tsp panch pohron spice mix and 1 bay leaf.
3) Once the seeds begin to crackle, add 1 large or 2 medium tomatoes roughly chopped.
4) Saute and mix often until they are completely soft and mushy, about 10 minutes.
5) Add 1 tsp coriander powder, 1 tsp red chilli powder, and 2 tbsp ginger garlic paste.
6) Cook for 2-3 minutes, stirring often until the raw smell goes away.
7) Add 2 cups of water and bring it to a simmer over low heat.
PRO TIP: You can add more or less water depending on your desired consistency!
8) Once the water starts simmering, add the fried fish back to the pan.
9) Add 3 slit green chilis. Mix gently but thoroughly. Cook for about 10-15 minutes, stirring occasionally.
10) Once the fish is fully cooked and the curry is at your desired consistency, season with salt to taste and mix gently. Turn off the heat.
11) Garnish with fresh coriander leaves and serve with fresh white rice!