In a bowl, combine all the spices listed for the masala fish to create a marinade. Mix them thoroughly until well blended.

Add the fish pieces to the marinade and coat them evenly. Set the fish aside to marinate for at least 30 minutes to absorb the flavours.

Heat some olive oil in a pan over medium heat and shallow fry the marinated fish. Cook each side for about 2 to 3 minutes until the fish is golden and cooked through. Remove the fish from the pan and set aside.

In the same pan, add oil and heat it up on medium heat. Then add the chopped onions and cook them until they become soft and translucent.

Stir in the garlic paste and ginger paste and sauté for about 1 minute until fragrant.

Add the canned tomatoes to the pan and cook for 4 to 5 minutes until they soften and start to break down.

Mix in the spices for the sauce and cook the mixture for 3 to 4 minutes, allowing the spices to blend well with the tomatoes.

Pour in a little water and cook the sauce until the oil begins to separate from the masala, indicating it’s cooked properly.

Gently add the fried fish back into the pan and carefully stir so the masala sauce coats the fish evenly.

Let the fish simmer in the sauce on low heat for 4 to 5 minutes to absorb the flavours fully.

Finally, garnish the dish with fresh coriander leaves before serving.