Ingredients:
6–7 pieces Katla fish
½ tsp turmeric (for marination)
Salt (for marination)
3 tbsp mustard oil
1 medium potato, cut into wedges
1 medium tomato, chopped
2 green chillies
1 bay leaf
½ tsp panch phoron (or ½ tsp kalonji)
1 tsp ginger paste
1 tsp turmeric
1 tsp red chilli powder
1 tsp coriander powder
Salt to taste
2–2½ cups water
Fresh coriander for garnish (optional)
Method:
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