Wash the fish and drain out the water completely.
Marinate the fish with ¼ tsp salt and ¼ tsp turmeric powder. Set aside for 10 minutes.
Heat mustard oil in the kadhai. Fry the fish pieces to golden brown texture on a high heat.
Remove and store the excess oil. Heat ¼ cup mustard oil.
Add the papaya and fry for 5-7 minutes on medium heat.
Now toss in the potatoes and fry until the veggies turn golden.
Sprinkle salt, ½ tsp turmeric powder. Adjust and add red chilli powder as per taste. Mix well and saute for 1 minute.
Add ½ cup water and mix everything to cook to allow the spices to soak the moisture. When the water dries completely, add a cup of water again and cover with a lid.
When the water starts boiling, add the fried fishes and cover again for fish pieces to absorb the moisture.
Now remove the lid and sprinkle the homemade spice mix and garam masala. Mix carefully to prevent the fish pieces from breaking.
Finally add the ghee and remove the curry from heat to lock the aroma.
