any bone less fish    half k.g. cut  like fingers
onion juice  1 tbsp
ginger paste half tsp
garlic paste  3/4th tsp
 salt to taste
curd half cup finelly beaten with little water
cloves 2
punjabi garam masala 1tsp easily available in the market
chat masala optional depends upon the taste


method      put salt and little bit of besan just to brush the fish in the fish and fry it. keep the fish finger aside . pour the extra oil and keep only 1 tbsp of oil in the karahi. put whole cloves and the beaten curd.  { when you beat the curd you put the salt onion juice  ginger paste and garlic paste to it }  stir in low flame and put half cup of water and the fish fingers. switch off the gas  and give some resting time to the dish. after 10 mins garnish it with garam masala powder chat masala and corriender leaves finelly chopped . serve it with roti or nan.