Marinate the fish pieces with salt and turmeric powder. Heat oil in a kadai for 3-4 minutes. Fry the fish lightly and keep them aside.

To hot oil add cumin seeds, dry red chilli, clove, cardamom and fry till the aroma comes out. Add the mixture of onion, ginger, garlic paste and fry till light brown. Add tomato paste, salt and turmeric powder and stir till oil separates. Add the beaten curd and stir continuously to avoid curdling nature of the gravy.