|Ginger garlic paste||1 Teaspoon|
|Turmeric powder||2 Pinch|
|Green chillies||2 (adjust quantity as per taste)|
|Cinnamon sticks||2 Medium|
|Shahi jeera||2 Pinch|
|Coriander powder||1⁄2 Teaspoon (Dhaniya)|
|Garam masala powder||2 Pinch|
|Chilly powder||To Taste|
|Lemon juice||2 Tablespoon|
|Cilantro||1 Tablespoon (coriander, for garnish)|
Cut the fish fillets into square pieces and Marinade with ginger-garlic paste, turmeric powder, salt and chilly powder. Refrigerate for 30 minutes.
Heat half cup oil in a skillet and shallow fry the fish pieces until they turn into a golden color. Remove and drain excess oil on a kitchen towel or sheet.
Grind tomato, onion, green chillies, shahijeera, cloves and cinnamon sticks into a smooth paste (masala) by adding half a cup water.
Heat a skillet and add 2 tbs oil. Add ground masala, adjust salt and chilly powder as per taste, add coriander powder and garam masala and cook on low-medium flame, stirring the mixture now and then.
Continue cooking until the water begins to evaporate and masala thickens. Now add the fried fish pieces and move them around until the masala coats the pieces on all sides.
Fry on low-medium until the masala totally coats/is absorbed by the fish pieces and acquires a brown color.
Serve Hot. Squeeze juice of lime and garnish with cilantro before serving.