Wash and clean fish carefully, before adding them to a large bowl. Add ½ tsp BMC Turmeric Powder (Haldi), ½ tsp salt. Drizzle ¼ tsp mustard oil on fish pieces and set aside for 15-20 minutes

Puree onion, garlic and ginger to make a thick paste. Use 2-3 tsp of water if necessary. Roughly chop tomato and make puree, without adding water.

Heat the remaining mustard oil in a flat bottomed pan/wok. Add fish pieces one by one and fry until turn golden brown.

Transfer the oil in which the fish was fried to a heavy bottomed pan/ wok. Add dried red chili and cumin seeds in hot oil and allow to splutter.

Add onion mixture along with sugar & salt and fry for 1-2 mins or until paste is translucent. Add tomato puree with half of the BMC Red Mirch Powder and stir for 1 min.

Add rest of BMC Red Mirch Powder along with other ground spices and continue stirring until moisture in masala evaporates and oil floats on top. Add little water at a time and keep stirring until spotting of oil appear on the side of the pan.

Once the mixture turns to a deep red colour, with oil covering the surface, add 2 cups of warm water and bring it to boil. Add fried fish pieces one by one very carefully to the jhol/curry and allow to boil.

Once the curry starts boiling, cover the pan and cook for 10 mins on simmer. Remove cover and check if fish is cooked thoroughly. Adjust seasoning.

Remove fish pieces very gently as cooked fish is soft and delicate Transfer fish pieces in serving bowls and cover it with curry. Serve with steaming hot rice.