Marinate the fishes well with turmeric powder, salt and 1tsp mustard oil

Heat the kadai. add 2tsp mustard oil for frying the fish. Once it starts to smoke add the marinated fishes and fry them properly.

Once they are done keep them aside.

Now, in the remaining oil add Kalo jeera (nigella seed). if required, add some more oil and wait until the oil becomes hot.

Once the nigella seed starts to crackle, add the sliced onion and saute. Then add ginger-garlic-green chili paste, and fry them until the raw smell is gone.

Once it is done add turmeric powder, salt to taste, and green chilies again and saute them. once it is done, add 2 cups of warm water, cover the kadai and let it boil.

Stir in between, if required. now take off the lid and add the fried fish and cook them for 3-4 mins. in medium flame.

Finally, sprinkle the chopped cilantro into the pan. and add 1tsp raw mustard oil before serving.

Pabda macher tel jhal is ready to serve with steamed rice.