Drop the Puti Maach in a bowl. Sprinkle half of the salt and half of the turmeric powder. Give it a massage and let it marinate for 30 minutes.

Pour the tamarind paste to in a different bowl along with 1 cup of water. Give it a mix and keep it aside to be used later.

Place a non-stick pan on medium high heat and pour oil till ½ inch level. Place a kitchen towel on a plate and keep it ready. Once the oil heats up, very carefully drop the marinated fish. It will start to sizzle and crisp up the fish. Cook for 3 to 4 minutes. Using a slotted spoon, take the fried fish off the pan and place them on the kitchen towel.

Take a heavy bottom pan and place it on medium heat. Pour 1 teaspoon of oil. When the oil heats up, carefully (as it will splatter) sprinkle the black mustard seeds along with the green chili. After a couple of seconds, sprinkle the turmeric powder, give it a stir and then, pour the tamarind water mixture. Give a stir and cook for a minute.

Then pour the taramind water and the sugar. Cook for 3 minutes. Then drop the fried fish (save some fried fish to enjoy as an appetizer) and cook for 2 minutes. Check for salt and add any if you need.

Switch off the gas and sprinkle some finely chopped cilantro. It’s ready to serve.