• First, wash the pieces of rui or rohu fish well.
• Put in some salt and turmeric powder, coat the pieces well and then set them aside.

Prepare the veggies

• Chop the large florets of cauliflower into medium side pieces and slit through the stalk a bit so as to cook them faster.
• Peel and cut the potatoes into long wedges.
• For the tomatoes, you can simply roughly chop it.
• Slash through the green chilis and keep all the veggies aside.

Fry the ingredients

• Now, to the kadhai or pan, put in some mustard oil until it smokes gently.
• Next, fry the marinated rohu fish pieces. Fry them until they turn yellowish brown on both sides. Make sure to keep the heat on medium-low.
• Remove the fish from the oil and then add the cauliflower florets. Keep the heat low and fry them until golden brown and a certain fragrance comes out.
• To this add some salt and turmeric powder and stir it well.
• Once done, keep them aside.

Prepare the curry

• Add bay leaf, cumin seeds, cinnamon, and cardamom. Put in some oil if needed, and make sure to heat the oil a bit before adding the condiments.
• Stir them until you get the fragrance and then add the potatoes and keep it covered, on low heat for 5-6 minutes.
• Stir it occasionally.
• Add the tomatoes and cook all of them for another 3 minutes.
• Now, in a bowl, mix cumin powder, red chili powder, turmeric powder, salt, and a bit of water to make it into a slurry. Add it to the kadhai and braise the spices for some time.
• Stir all of them well and keep them covered for 3 minutes. add in a splash of water if you see the spice mixture is drying up.
• To the mixture, add the ginger paste and cook it for 5 minutes until all the raw smell is gone.
• Next add the fried cauliflower, mix them well to coat everything with the spice mix, and then put in the green chilis.
• Stir it again until all the veggies are softened.
• Give it a taste, and add hot water to make the "Jhol."

Add the Rohu pieces

• Once the curry comes to a boil, put in the fried pieces of rohu fish. Lower them into the curry so that they are coated well.
• Now put in the sugar.
• If the jhol is not of your desired consistency, you might sprinkle in some whole wheat flour or atta. This thickens the curry. You might even skip this step.
• Finish the dish by garnishing with chopped coriander leaves and garam masala
• Serve it hot.