Prepare all ingredients.

Heat mustard oil in a pan for shallow frying.

Rub the fish with turmeric powder and salt.

Shallow fry the fish until lightly browned, then set aside.

Add mustard oil to the pan if needed.

Add bay leaf, red chili (if using), and panch phoron to the hot oil and wait for them to crackle.

Add grated ginger and green chilies, and sauté until fragrant.

Add turmeric powder and saute for another minute.

Mix cornflour with water and add to the pan, seasoning with salt.

Bring the curry to a boil, stirring to avoid lumps.

Reduce heat and add the fried fish to the curry.

Simmer for a minute or two, ensuring the fish is heated through.

Add water to thin the curry to a light consistency.

Serve hot with steamed rice and a side salad.