First Up: Wash Well & marinate the Fish Pieces nicely with the aforesaid ingredients- Cover & Set Aside for at least 15 mins time-
Next: Fry the Fish until golden browned from both the sides, strain & set aside for its later use in the recipe

Now, heat up a frying pan over the medium flame: Add in some more oil (if required) or continue with the leftover oil itself if that suffices-
Throw in some wild celery seeds & a couple of broken dry red chillies, as in the tempering spices to it, sauté for a few seconds time until it starts spluttering & releases its aroma

Then, add in some slit green chillies & the dry spices like: Turmerics, Kashmiri Red Chilli Powders, Cumins & Coriander Powders or else, instead of using the Cumins & Coriander Powders separately- Also, add into it the freshly prepared wild celery seeds paste, as aforesaid

I do normally use my Homemade- Bhuna Masala Powder, that comprises of the Dry Roasted Cumins, Coriander & Whole Dry Red Chilli altogether & over cooling down grounded to a fine powdered Masala & stored in an airtight container/jar- It goes a long way if prepared beforehand & stored thus- Mostly, all the Bong Families do hold such items in their stock always as we can’t do anything much without it & similar many other spices are always kept in our pantry stores

Sauté everything nicely by adding some splashes of warm water from time to time until the oil surfaces upto the pan & the moisture in it dries up- Now, is the good time to add in the required amount of water- hot/warm to adjust its gravy consistency perfectly which’s neither too thick nor runny ideally- Give it all a really good mix & bring it to the boiling point when we need to drop in it our fried fish pieces & immerse it well into the gravy

Reduce the flame to the medium-low & cover it up & let it cook for about 5 mins on its one side & then, flipping onto its another side, again cover up to cook it for another 5-6 mins time before turning off the heat and letting it sit on the hot oven for another 10-15 mins time before serving it piping hot with the hot steamed rice- That’s how, it’s best had with to relish

ENJOY…