Step 1: Sauté Aromatics Heat ghee in a karahi and add 1/2 tbsp of ginger-garlic paste. Sauté for about a minute until the raw smell disappears and it becomes aromatic.

Step 2: Soften the Tomatoes Add halved tomatoes and green chilies into the ghee. Pour in 1/2 cup of water, cover with a lid, and cook on medium flame for 10 minutes until the tomatoes are soft.

Step 3: Prepare the Gravy Base Once softened, carefully remove the tomato skins using tongs. Use a spoon to mash the tomatoes thoroughly until they blend into a smooth, thick gravy base.

Step 4: Add Primary Spices Add the first set of spices: 1 tsp Karahi Masala, 1 tsp crushed coriander, 1 tsp cumin powder, 1 tsp black pepper, 1/4 tsp white pepper, and salt. Mix well and cook until the ghee separates from the masala.

Step 5: Incorporate Fried Fish Gently add the pre-fried fish pieces (Finger fish or your choice) into the gravy. Mix very carefully for 1-2 minutes, ensuring the fish pieces do not break.

Step 6: Add Creamy Texture Pour in the fresh cream and add a little extra ghee if needed. Cook for half a minute to fully incorporate the creaminess into the spicy gravy.

Step 7: Final Commercial Seasoning For the signature restaurant touch, sprinkle the remaining 1/2 tsp Karahi Masala, 1/2 tsp black pepper, and 1/2 tsp cumin powder over the fish.

Step 8: Final Toss and Garnish Mix gently for another 1-2 minutes on medium-high heat until the gravy thickens and the aroma is fully released. Garnish with fresh ginger juliennes and serve hot.