Marinate the fish with 1/2 tsp salt, haldi powder, Dhaniya powder, 1 tsp mustard oil and 1/2 tsp lemon juice. Keep for 15 mins.

In a deep kadhai take mustard oil when the oil gets heated put in the fish and fry each side for 2 mins. Take the fish out.

In the kadhai add sabut Jeera, tej Patta, laung, elaichi, dalchini, abut red chillistir for 20 sec and than add the pureed onions. Cook for 5 mins s on a med flame. Than add ginger garlic paste mix well and cook for 3 mins with lid covered.

Now add the tomatoes and mix well. Cook for 3-4 mins. Add Jeera powder, haldi powder, Dhaniya powder mix well. And cook for 2 mins. Now add the green chilli, Badam pate, resins and mix well and cook for 3-4 mins.

Now add the whisked curd, chopped corriender and mix well. Cover the lid and cook for 3 mins. Now add 2 cups water. Bring the gravy to a boil. And add the fried fish pieces.

Don't use stapula to stir just shake the kadhai to wrap the gravy with fish cook for 2 mins. Than turn up all the fish and again shake the gravy to wrap the fish. Cook for another 2 mins with lid closed.

Fish is ready to serve. Serve with steamed rice and salad.