1. Heat mustard oil in a non stick pan till it smokes. Squeeze the onions and discard excess water.

2. Add salt and turmeric powder to the fish pieces and mix well.

3. Cool the oil slightly, add the fish pieces and shallow fry on high heat, turning sides, till well cooked. Drain and place in a plate.

4. To the oil remaining in the pan add cloves and onions and sauté till browned. Add ginger and garlic and continue to sauté till fragrant.

5. Add green chillies, remaining turmeric powder and red chilli powder and mix. Add tomato puree and sauté till oil begins to separate.

6. Add 1½ cups water and cumin powder and mix well. Add salt and mix. Add fried fish and coriander leaves and cook on low heat for 2-3 minutes.

7. Serve hot with steamed rice.