At first wash the fish head and remove any scales from it. Drain the water and let it air dry. Then smear the fish with turmeric and salt. Let it rest for 5 minutes.

Heat two tablespoons of mustard oil in a pan till it's smoking. Shift the flame to medium and add the fish head. Fry it till it gets crisp golden brown. Remove from the pan and set aside.

To that same pan, add one tablespoon of mustard oil. Heat it on medium flame. Slit two green chillies and add to the pan. After one minute, add sliced onions. Fry them till they are golden in colour. Don't over fry, as they might get bitter.

After the onions are done, add the diced vegetables and fry them on medium flame for five minutes. Keep an eye on them so that they do get burnt. After five minutes, add the powdered spices and some water, wait till the raw smell of the spices is gone.

Once the spices are done, add the mustard paste and fry again for two to three minutes. After that add 1 ½ cups of water and salt. Cover and simmer on medium flame till the vegetables are done. Mash a few pieces of the vegetables for a thick consistency.

At this stage, add the fish head and break it in the pan with the help of a spatula. Let it get mixed properly with the vegetables.

At last, add coarsely chopped coriander leaves. Cheak the seasoning and add salt and sugar as per taste.

Remove from the pan and serve hot with steaming hot rice.