Assemble all ingredients together to avoid last minute rush.

If you are using frozen fish, thaw them in the fridge in an airtight container overnight or leave at kitchen counter at cold water. Keep changing the water when it comes at room temperature.

Marinate the fish first – Chop fish into 2 inches pieces. Then, transfer to a bowl and add salt and turmeric powder to the fish.

Rub gently the spices to the fish so that it can coat nicely. Marinate for 20 minutes in the refrigerator.

Heat 1 tbsp oil in a pan (preferably non stick pan) over low to medium flame and place marinated fish in the pan.

Cook fish for 2-3 minutes and then carefully flip to another side. Continue cooking for next 2-3 minutes or until fish is cooked 80-90%. Cover the pan for faster cooking.

Remove the fish from the pan in a separate bowl.

In the same pan, add 1 tbsp oil and cumin seeds along with bay leaf. Let the cumin seeds splutter for few seconds.

Then, add tomatoes, ginger and garlic. Cook until tomatoes turn mushy.

Next, add green chili, coriander powder and red chili powder.

Cover and cook on low flame for 2-3 minutes or until oil starts to separate from the masala.

Now, pour 1 cup water or as required depending how thick or thin you want the gravy consistency. Bring it to boil.

Once gravy starts to boil, add cooked fish in the pan. Shake the pan so that fish can coat with the gravy.

Sprinkle dry fenugreek leaves / kasoori methi (if using), cover and simmer for next 2-3 minutes more.

Check the salt and adjust accordingly.

Switch off the flame and garnish with coriander or cilantro. Serve Macher Jhol with rice or roti.