First Up: Wash & Clean the fish pieces & marinate it with some salt & turmeric-
Coat well with it to set aside for at least 30-45 mins time before shallow frying them-
However, frying need to be absolutely very gently done specifically for this recipe & not the usual types we normally do it-
Post frying set aside for later use

Now, in a blender jar: Add in the Onions, garlic & ginger roughly chopped, some melon seeds & broken cashews with some green chillies, salt & some milk & a pinch turmeric into it-
Soak the same for about 15-20 mins time before churning it into a fine smooth purée-
Set aside for the time being

Next, heat up a frying pan over medium flame or you can use the same pan consisting of the mustard oil in which the fish pieces had been fried-
Reduce the mustard oil if it’s more than what’s required & add in it some ghee-
Add in the tempering spices to it once it’s hot enough & let the spices starts spluttering & turn fragrant

Once done: Add in the garam masala powder, a dash of ghee from the top, mix everything well together once more-
Turning off the flame, cover it back again to allow it to rest on the hot oven in its standing position for another 10 mins time before serving it piping hot with equally piping hot steamed rice/pulao, jeera rice/fried rice, etc.
It’s usually relished with the steaming hot rice items (Be Any), however you can choose to take your own call on it