Wash and clean fish pieces twice with water.

Add salt and turmeric powder to the cleaned fish pieces.

Marinate the fish for 2 hours.

In a heavy bottomed pan, add mustard oil and heat over medium heat.

Fry the fish pieces until lightly brown and half cooked.

In a wok/kadhai, add remaining oil and heat over medium heat.

Add cumin seeds and bay leaf; let them crackle.

Add chopped tomatoes and cook until mushy.

Add red chilli powder, coriander powder, and ginger garlic paste.

Cook until the raw smell goes off and the spices are absorbed.

Add water as per desired consistency and bring to a boil.

Add the fried fish pieces and cook over low flame.

Slit green chillies and add them to the curry.

Cook until the fish is cooked completely and the curry reaches the desired consistency.

Season with salt and switch off the flame.

Garnish with coriander leaves and serve warmly.