Marinate fish with turmeric and salt and set aside for 15 minutes.

Heat one tbsp of oil and fry the fish both sides till light brown. Drain and set aside.

In the same pan, add one more tbsp oil and add in the potatoes.

Fry both sides till golden, drain and set aside along with the fish.

Add the remaining oil and heat. Splutter the panch phoron and bay leaf.

Add in the ginger paste and dry chilli and saute for a minute.

Now add tomato and green chilli and saute well till tomatoes are mashed.

Add in the turmeric, coriander and red chilli and saute till raw smell is gone.

Pour enough water to make a curry and bring to boil. Adjust salt.

Add the fried fish and potatoes and cook till both are well cooked and done, and the curry is slightly thickened.

Switch off and garnish with coriander leaves.