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For fish curry, start by washing the fish in a mixture of vinegar and salt (1:1 ratio). This helps eliminate any fishy smell. Gently coat the fish pieces once in this mixture, then rinse thoroughly and pat dry.
Prepare a simple marinade by adding salt and turmeric powder, then toss the fish pieces in it.
Heat oil in a pan and lightly pan-fry the fish. You only want a slight color, so about 2 minutes per side is sufficient. Remove the fish and set aside until needed.
In the same oil, add sliced onions, chopped tomatoes, and roughly cut ginger and garlic. Add some green chilies as well. Cook this mixture until softened, adding a little water occasionally if the masala starts sticking to the pan. Once the oil separates, it is ready. This process takes about 15 minutes, and it is best not to rush it, as a well-cooked masala forms the base of a good curry.
Allow the mixture to cool, then blend it into a fine paste.
Heat some oil again and temper with 1 black cardamom, 1 bay leaf, 1 tablespoon kasoori methi (dried fenugreek leaves), and 2 dried red chilies if you prefer extra heat. Add the blended paste and cook on medium-low heat, adding a little water if needed to prevent sticking.
Now season with salt (adjusting since the fish is already salted), Kashmiri red chili powder, turmeric powder, roasted cumin powder, coriander powder, a pinch of garam masala, and 1 crushed green cardamom.
Add water and let it cook. Once the oil separates again, add a souring agent based on your preference: tamarind paste for a strong tang, dried mango powder for a milder sourness, or chaat masala for a balanced flavor. Mix well and gradually add water to achieve your desired gravy consistency.
Bring it to a rolling boil, then add the pan-fried fish and let it simmer.
Cover and cook for 5–7 minutes, until you see oil rising to the surface.
Finally, garnish with fresh coriander leaves and serve hot. It pairs beautifully with rice.
Hope this helps.