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.

Finely chop tomatoes, ginger, garlic and coriander for further use in the recipe. Keep aside.

You can also use 1 tbsp ginger garlic paste in place of finely chopped ginger and garlic.

Heat 2 tsp 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 2 tsp oil and nigella seeds along with cumin seeds. Let the seeds splutter for few seconds.

Then, add chopped ginger and garlic. Saute for few seconds until raw smell goes away.

Next, add potato, cauliflower and green peas. Saute for 2-3 minutes to coat vegetables with ginger and garlic.

Then, add tomatoes, green chili, coriander powder, salt, turmeric powder and red chili powder.

Cover and cook on low flame for 6-7 minutes or until vegetables are cooked completely.

Now, pour water 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.

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 Rui Macher Jhol with rice or roti.