Fish Masala Karhai

Ingredients
1- 1/2 kg fish fillet of your choice, cut into pieces
(marinate the fish for at least 2 hours in a paste made from half tsp each of salt and red chilli powder, quarter tsp garlic paste and juice of 1 lemon)
2- 2 onions, chopped fine
3- 4 tomatoes, chopped
4- 3 tbsp yoghurt, whipped
5- 3 green chillies, chopped
6- 1 tsp garlic paste
7- 1 tsp ginger paste
8- salt to taste
9- 1 tb sp roasted whole coriander seeds, then crushed roughly
10- 1 tsp roasted whole cumin seeds, crushed
11- 2 tsp red chilli powder, adjust to taste
12- juice of half a lemon
13- some chopped coriander leaves
14-1/2 tsp garam masala
15- oil as needed
Method-
1-Heat some oil and fry the fish pieces for 2-3 minutes on each side in batches, just to seal them up. Remove and set aside.
2-In a separate pan, add quarter cup of oil, fry the onions until almost golden, then add the ginger and garlic pastes and the crushed cumin and coriander.
3-Fry for a few seconds then add the chopped tomatoes and cook on medium heat until the tomatoes are cooked and thick and the oil gets released from the sides.
4-Add the whipped yoghurt and red chilli powder.
5-Cook for a couple of minutes until the yoghurt is well-blended with the tomatoes, and then add the fish pieces and the green chills.
6-Stir once, add the salt, lower the heat to very low, cover the pan tightly and let the fish cook for about 10 minutes.
7-Open the pan, mix the fish gently to avoid breaking the pieces, then sprinkle the coriander leaves, garam masala and squeeze in the fresh lemon juice.
8-Simmer for a few seconds, then turn off the heat and serve hot!