500g fish fillets (use rohu/katla/basa/any whitefish, remove the skin & cut into 2-inch pieces)
6 pcs cloves
8 -10 peppercorns
1-inch stick of cinnamon
2 pcs bay leaves
3-4 pods of cardamom
1/2 cup plain curd
2 tbsp vegetable oil
2 medium-sized onion chopped
2 tsp garlic paste
1.5 tsp ginger paste
2 tsp coriander powder
1.5 cups of coconut milk
2 tbsp fenugreek leaves
coriander leaves (one handful)
juice of 1 lemon
1 tsp cumin powder
salt to taste
1 tsp red chilli powder (optional)
1 tsp turmeric powder
1 cup of chopped tomatoes
In a bowl mix the fish, lemon juice, salt, and red chilli powder. Cover and allow to marinate for 1 hour.
In a kadhai roast the cloves, peppercorns, cinnamon, cardamom, bay leaves, and cashews till they darken slightly & keep stirring them in between.
Now using a blender grind these whole spices into a coarse powder.
Mix the curd, whole spice powder, coriander, cumin, and turmeric powders and pour them onto the marinated fish. Allow it to marinate for another 30 mins to one hour.
In a kadhai add the oil & when hot add in the onions. Fry till they turn a pale golden brown in col and then add the ginger and garlic paste. Fry for 2 minutes.
Add the fish fillets from the fish-spice mix and fry till they’re half cooked.
Now add the chopped tomatoes, coconut milk, kasuri methi, and the remaining part of the curd-spice mix to the fish.
Cook till the fish is tender and the gravy is reduced to your liking, add water if needed. Stir very gently every now and then to avoid breaking the fish up.
Garnish with coriander leaves.