Heat the wok and add 1 tbsp of mustard oil. When the oil is hot, add the marinated fish pieces.

Fry them by flipping it on both sides.

Take out the fried fishes on a plate.

In the same oil, fry all the potatoes and cauliflowers, adding half a teaspoon of turmeric and some salt. (Pro tip: Fry only lightly. They finish cooking in the gravy, and over-fried cauliflower and potatoes turns to mush.)

Clean the pan and add the remaining mustard oil.

Add the cumin seeds. Then add the chopped onions and tomatoes one after another.

Add some salt and the ginger and garlic paste.

Next, add the coriander powder, cumin powder, turmeric powder, Kashmiri chili powder, red chili powder, and stir well for 2 to 3 minutes. Then, add some water.

When the oil separates from the masala, add the fried potatoes and cauliflowers. Add a pinch of salt and water to it according to desired gravy consistency.

Cover it with a lid and add the fried fish pieces after it comes to a boil. (Pro tip: Slide the fish in gently and do not stir, or the pieces will break apart.)

Let it cook for 10 minutes. Once done, garnish with coriander leaves to finish off.