First Up: Wash, Clean up & marinate the fish slices with some salt, fresh lemon juice & very little turmeric powder- Apply & Coat the fish pieces with the same & set aside for at least 20-30 mins time before gently shallow frying/sautéing that

Once frying done: Transfer them to a separate plate/dish & set aside for the time being & for its later use…

In the interim: Prepare the rest of the aforesaid ingredients for the further cooking process: Slightly boil one Medium sized or two small sized onions to make its fine & smooth paste/purée, once it’s cooled down & keep ready & handy… Also, prepare the Cashews-Melon Seeds Paste/Purée ready

Keep the Plain Yoghurt- well whisked/blended with some sugar, aforesaid & alongside, prepare the Homemade Garam Masala Powder and keep ready & set aside…with rest other ingredients Heat up a frying pan/wok/Kadhai: For furthering the cooking now, once everything is done and ready

Heat up a frying pan over the medium-high flame: Add in the cooking oil & a tbsp of ghee altogether & then the tempering spices to it & sauté until it turns completely fragrant and aromatic- Add in the Boiled Onion Paste to it & sauté for about a couple of mins time

Since the onions are boiled already & then pasted- We needn’t sauté it for longer time & when it changes its colour to slight golden- Add in the 2G Paste (Ginger & Garlic Paste), sauté until its raw smell goes off & the oil from it surfaces upto the pan…

Now is the good time to add in the Cashews-Melon Seeds purée to it & continue sautéing until the raw smell goes off from the same & the oil starts surfacing upto the pan again, good time to add in the well beaten plain Yoghurt to it & mix everything well together until nicely combined and well blended

Heat to be reduced to the low-medium while adding the curd else, chances are to get it curdled…Add in 1/2-3/4 Cup Water (Hot/Warm), to adjust your gravy consistency- Since this one’s a very rich Mughlai Dish, not much thin gravy is usually kept however, you need to checkout & adjust that accordingly to your own preferences

Checkout the seasonings at this point since we’ve not added salt yet while preparing the gravy, so far- Adjust it accordingly, to your taste and choice & let it come to a boil…Once it starts boiling- Add in the fried fish pieces to it, gently mix everything well together until nicely blended

Cover the pan and allow it to cook for at least 6-8 mins time, heat consistently to be at low- medium until it’s fully cooked now…Once done goes in the Ghee, Garam Masala Powder & a few drops of the Kewra Water to it, mix everything well together until nicely combined and well incorporated…

Turn off the flame now and let it sit on the hot oven for the next 10-12 mins time, in its standing position before serving it piping hot, with the equally piping hot steamed Rice/Pulao/Fried Rice or anything similar…Relish this DELISH as your sumptuous Lunch Menu or even in the Dinner, as the matter of fact