Preparation Time: 15 minutes
Marinate the fish: Rub the fish pieces with salt and turmeric powder. Set aside for about 10-15 minutes. Fry the fish: Heat mustard oil in a pan until hot. Carefully add the fish pieces and fry until they are golden brown on both sides. Remove and set aside.
Cook the vegetables: In the same oil, add bay leaves and cumin seeds. Once they start to splutter, add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears. Add spices and tomatoes: Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the tomatoes soften and the oil separates from the masala.
Add potatoes and water: Add cubed potatoes and stir well. Pour in 1-2 cups of water (depending on the desired gravy consistency) and bring to a boil. Cook until the potatoes are tender. Add fried fish: Once the potatoes are cooked, gently add the fried fish pieces to the curry. Simmer on low heat for about 5-7 minutes to allow the fish to absorb the flavors. Finish the dish: Sprinkle garam masala powder and mix gently. Adjust salt to taste. Garnish with fresh coriander leaves. Serve: Serve hot with steamed rice for a comforting and delicious meal!
