Wash and clean the Pabda fish.

Marinate the fish with salt and 1 teaspoon of turmeric powder for 30 minutes.

Heat mustard oil in a heavy-bottomed pan on medium flame.

Shallow fry the fish, cover, and cook until golden brown on both sides. Transfer to a plate and keep aside.

In the same pan, heat oil, add sliced potatoes, salt, and a little turmeric powder.

Cook potatoes until crisp and golden brown (8-10 minutes). Drain on absorbent paper and keep aside.

In a small mixing bowl, combine turmeric powder, red chili powder, cumin powder, coriander powder, and 1/2 cup of water. Let it sit for 5 minutes.

In the remaining oil in the pan, add nigella seeds, chopped tomatoes, and green chilies.

Cook until tomatoes are soft and mushy (about 5 minutes).

Add ginger paste and mix well.

Add the spice mixture and cook for 2-3 minutes.

Adjust the curry consistency with water and bring to a boil.

Add salt, fried fish, and cook for 3-4 minutes.

Switch off the heat, add the roasted potatoes, and garnish with coriander leaves.

Serve hot with steamed rice and Kachumber salad.