First, clean the fish thoroughly. Remove excess water, then add 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and salt to taste. Mix well and let it rest for 15 minutes.

Make a paste of all the whole spices, garlic, onion, ginger, green chilies, and tomatoes. Add all the dry spices to the paste. Heat a wok or deep pan, add oil, and heat it well. Once the oil is hot, add the fenugreek seeds.

Add the fish pieces and fry until golden brown. Remove and repeat until all the fish is fried.

In the remaining oil, add the spice paste and sauté. Once the spices are slightly roasted, add the green peas, dried fenugreek leaves, garam masala, and salt. Sauté the peas well until the oil separates.

Once the peas are well sautéed, add the garam masala powder and water as needed.

Let the gravy cook. When it comes to a boil, add the fried fish and cook for 2 to 3 minutes. Turn off the heat and add chopped cilantro.

Your Matar Wali Fish Curry is ready. Transfer to a serving bowl and serve with chapati.