Instructions: APPLY half of the turmeric powder and salt to the fish pieces and keep aside. Heat oil in a pan and shallow fry the fish on both sides till three-fourths done. Remove from oil and keep aside. Add fenugreek seeds and cumin seeds to the same oil and saute till they crackle. Add bay leaves and onions. Stir-fry on medium heat till golden brown. Add the ginger-garlic paste and saute for a minute. Add tomatoes and simmer till the oil floats on top. Add green chillies, the remaining salt, chilli powder and coriander powder. Cook on a low heat for two to three minutes. Increase the heat. Add water and bring to a boil. Add the fish pieces and simmer. Cover and cook for 10 to 15 minutes, till the fish is done and the gravy is thick. Remove from heat onto a serving dish and serve hot, garnished with chopped coriander leaves.

NOTES : Mustard flavoured Bengali fish curry

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