– 1.1 lbs (½ kg) firm white fish such as mackerel, tilapia, snapper, mahi mahi, halibut, catfish, cod, grouper, barramundi, pompano, basa, or seer fish, cut into thick pieces

– ½ tablespoon ginger garlic paste

– ⅛ teaspoon turmeric powder

– ¼ to ½ teaspoon Kashmiri red chili powder (adjusted to heat preference)

– ¼ teaspoon salt, or to taste

– 1 tablespoon vegetable or grapeseed oil

– ½ teaspoon cumin seeds

– 1 teaspoon brown or black mustard seeds (optional)

– 2 medium onions, sliced (about 1 cup)

– 2 medium ripe tomatoes, chopped (¾ to 1 cup)

– ½ teaspoon salt (adjust as needed)

– 1 teaspoon Kashmiri red chili powder (or substitute with smoked paprika plus chili powder)

– ⅛ teaspoon turmeric powder

– ½ teaspoon fennel seeds (optional)

– 2 tablespoons grated coconut, or ¼ cup full-fat coconut milk, or 12 cashew nuts for creaminess

– 1 sprig curry leaves or 1 Indian bay leaf (optional but recommended for authentic flavor)

– 1 to 2 green chilies, chopped or slit (optional for heat)

– 1 to 1½ teaspoons garam masala or curry powder (adjust to taste)

– 1¼ to 1½ cups water

– Fresh coriander (cilantro) leaves for garnish (optional)