1. Place fish pieces in a bowl. Add water, turmeric, salt and lemon juice. Let it rest for 10 minutes.

   

2. Drain water and wash the fish pieces once again in running water. Drain through a colander and pat the pieces dry.

   

For Marination and Frying

1. Place fish pieces in a mixing bowl. Add salt, carom seeds, red chilli powder, lemon juice, black pepper powder, turmeric, 1 tbsp of oil and all-purpose flour.

2. Coat the fish pieces evenly with the spice mixture.

   

3. Cover the bowl with a cling film and refrigerate for 15-20 minutes.

4. Heat a non-stick pan with 1 tbsp of oil on medium flame.

5. Place the marinated fish pieces side by side and let them fry for 3-4 minutes. Flip the pieces and fry for another 3-4 minutes. Flip again if needed, until lightly browned on both sides.

   

   

6. Transfer the fish pieces to a plate and keep them aside.

   

For Tempering

1. Heat oil in a pan on medium flame. Add a bay leaf and dry red chillies and stir for a few seconds.

   

2. Add cubed capsicums and onions. Stir them for about 3 minutes till they are slightly brown on the edges. Stir occasionally in intervals.

   

3. Add the fried fish pieces to the pan. Gently mix and toss for 1-2 minutes. Turn off the flame and keep it aside.

   

For Gravy

1. Heat mustard oil in a heavy-bottomed karahi on medium to high flame.

2. Add cumin seeds and let them splutter.

3. Add onions and green chillies. Cook till light brown by stirring frequently for 3-4 minutes.

   

4. Add ginger-garlic paste. Stir for a minute.

   

5. Add tomato paste and cook for 3-4 minutes till oil releases to the surface and leaves the sides of the pan.

   

6. Add salt, kashmiri red chilli powder, turmeric and coriander powder. Mix and cook for a minute.

   

7. Add thickened cream to the tomato gravy and stir for a few seconds.

   

8. Add water and bring to a boil. Lower the flame and cover with a lid and cook for 7-8 minutes. You can add more water if you prefer a thinner consistency of the gravy.

   

9. Add the tempered fish, capsicum and onions to the gravy and gently stir. Cover the karahi with a lid and cook on low flame for 4-5 minutes.

   

10. Add dried fenugreek leaves (kasuri methi) and garam masala and gently stir. Check the seasoning and adjust to taste. Turn off the flame and let it rest for a few minutes.