1. In a bowl marinade the fillet pieces with coriander, turmeric, red chili , pepper , salt and lime juice for 10-15 min.
2. Heat oil in a pan and lightly fry the fillet pieces for a minute and set a side.
3. In the same pan add coriander seeds, cumin , onion and saute for 2-3 nun(add oil if needed) once the onion are translucent add tomato and salt . Fry them until tomatoes turn soft and mushy. With a hand blender or a regular blender make a paste and set aside.
5. In a heated pan add mustard oil , cloves , cardamom, bay leaf (fry for 10-20 sec), add ginger-garlic paste and saute for a minute. Add red chili and tomato paste and saute for few minutes , add approximately 1 cup of water .
6. Bring the fish to the pan, add cream and dry fenugreek.
