Coat the pomfret pieces with some turmeric and salt. Now heat a pan; add sufficient amount of mustard oil for frying the pieces of fish. Once they are 70 percent fried, take off the pieces from the pan keep them aside.

Now in the same pan add 3 tbsp of oil. Once it becomes hot, add some sabut jeera, cinnamon stick, green cardamom and some curry leaves. Let them splutter. Then add the grounded masala mixture in it.

Fry the masala for about 3 to 5 minutes on a low flame. Then add tomato paste in it and mix it. Now cook the masala for 3 more minutes. Then add the dried masalas like coriander powder, cumin powder, red chilli powder and sugar.

Now cook the masala on a low flame until oil starts releasing from the masala. Then add a cup of lukewarm water as shown in the image below. Mix it well with the masala.

Once the water starts boiling, add the pieces of fish to it and gently mix everything well. Cover the pan and let it cook for about 10 minutes.

After 10 minutes open the lid; check the salt consistency. Turn off the flame. Garnish it with some chopped coriander and serve it hot with some steamed rice.