Wash the fish pieces and pat them dry. Marinade with 1/2 tsp turmeric powder and red chili powder for 10 minutes.
Take a kadai or a frying pan and add 2 tbsp mustard oil. When the oil is hot, gently slide in the pomfret one by one and fry on each side for a minute and half to 2 minutes.
Once done, take it out of the pan and keep aside.
Take a bowl and make a paste of all the ingredients, except green chillies. Add very little water to make a paste.
In the kadai, add the rest of the oil and let it become hot.
Add the masala to the oil and cook the masala over medium heat. Sprinkle water if necessary.
Add half a cup of water and let it simmer. In the simmering water, add the fish and stir around.
Finally, add split green chillies and turn off the heat.
Serve with steamed rice.
Keyword bengali fish curry, pomfret bengali recipe, pomfret macher jhol, pomfret tel jhaal, pomfret tel jhal