Wash and clean the fish pieces thoroughly.

Marinate the fish with salt and turmeric powder for 2 hours.

Heat mustard oil in a pan over medium heat.

Fry the fish pieces until lightly brown and half-cooked.

In a wok or kadhai, heat the remaining mustard oil.

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 disappears and spices are absorbed.

Add water to achieve the 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 fully cooked and the curry reaches the desired consistency.

Season with salt.

Garnish with coriander leaves and serve warm.