Fry the fish till it is brown in colour.

Next blend the spices – ginger, garlic, onion, tomato, black pepper, elaichi, cinnamon stick, dhania and jeera seeds.

Next add mixture to the oil in the kadai. Cook for sometime till it be one dry. Then add few spoons of fresh curd and turmeric and red chilly powder to it and add little water and cook. The oil starts separating.

Now add the fish and cook for sometime. Then add water and slow cook for the spices to get into the fish pieces.

Add kishmish to it. And cook for some more time.

Then switch off gas.