Cut the fish into medium-sized pieces.
Heat the ghee in a frying pan and fry the fish
pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set
Chop one onion finely and grind the other one.
Add the chopped onion to the ghee in the pan and
fry until golden.
Add all spices and cook stirring for 10 seconds.
Now add the grinded onion, garlic, ginger and
tomato puree. Fry the mixture until the ghee starts to separate.
Add the water and salt. Bring the mixture to the
boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
Serve hot with rice or roti.