Marinate the Amudi fish with a pinch of salt and turmeric.

Add 2 tbsp mustard oil to the hot pan or kadai, and then add the Amudi fish when the oil is hot. (Pro tip: Pat the fish dry first. Wet fish spatters in mustard oil and will not be crisp.)

Lightly fry Amudi fish, ensuring both sides are cooked well.

Add 1 tbsp mustard oil again to the same pan and heat it.

Add the chopped onions and fry them lightly, then add the chopped tomatoes and half a spoonful of salt.

Add the Ginger Garlic Green Chili Paste and fry it for 5 minutes.

Add Cumin, Turmeric, Kashmiri Chili & Red Chili powder, and fry it with a little water.

When the oil separates from the masala, add half a cup of water. When the water starts boiling, add all the fried Amudi fish pieces. (Pro tip: Add the fish gently and do not stir hard. Amudi fish is delicate and breaks easily. Just swirl the pan.)

Cover it with a lid and add the slitted green chilies, then let it cook for 10 minutes. Add a pinch of salt and cover it.

Finally, add the coriander leaves, cover it with the lid, and let it sit for 5 minutes.

Amudi Fish Chorchori is ready.