Wash and pat dry the fish pieces. Apply half the amount of salt and the turmeric to them and keep them aside
Heat the cooking pot with the oil. Once hot, gently add the fish pieces (3 at a time) to it and fry for 2-3 minutes on either sides, each. Drain and keep aside
In the same oil, over medium heat, add the onion seeds and dried chili. Cook for a minute and then add the onion and a pinch of salt. Fry until they turn pink and soft
Add the ginger-garlic paste and fresh chilis, cook for another minute and then add the red chili powder. Stir this in quickly and then add the remaining spice powders and 2-3 tbsp of water
Mix well and cook for 3-4 minutes. Add the tomatoes, salt and a cup of water, mix, cover and cook until they become soft
Gently slide in the fish pieces, cover and cook on medium heat for 5-7 minutes, turning the fish pieces once mid way
Turn the flame off, add the coriander leaves and serve your delicious pomfret fish curry with rice. Enjoy!
