Rupchanda Macher Jhol | Chinese Pomfret Curry

Take 6 pieces of Rupchanda or Chinese Pomfret fish and smear less than ½ tbsp of turmeric powder and less than ½ tbsp of salt onto them. Keep them aside for 10 to 15 mins.
Add 2 tbsp of mustard oil and heat it. Add the fishes and fry them. Flip them over and fry them on both sides.
(Expert tip: Be very careful while adding the fishes to the oil. Be very careful while flipping the fishes from one side.)
Take them out on a plate when they are done.
Now add 1 tbsp of mustard oil to the same wok. Add 2 medium sized chopped onions and sauté them.
Add 2 tbsp of ginger-garlic paste and stir-fry it until the raw smell disappears.
Add 1 tbsp of turmeric powder, 1 tbsp Kashmiri red chili powder, 1 tbsp red chili powder, 1 tbsp coriander powder, and 1 tbsp cumin powder. Stir-fry everything by adding a little bit of water. Let the raw smell evaporate from it.
As soon as the raw smell from the spices disappears, add the chopped tomatoes. Add ½ tbsp of salt and stir-fry it until the tomatoes are moist and the spices release the oil.
Add water to make the gravy and mix everything. Add the fried fishes. Add 4 slitted green chilis and cover it. Let it cook for 10 mins.
(Expert tip: Add water as per your desired gravy consistency. In fact, add salt and chilis as per your taste.)
After 10 mins, uncover it and turn off the flame. Add coriander leaves on top.
Rupchanda Macher Jhol is ready and transfer it to a bowl.
Serve it with steamed rice.