Ingredients:
Carp: 500 gm
Cumin paste: 10 gm
Red chilly powder: 5 gm
Asafoetida: 1 gm
Ginger / garlic paste: 8 gm
Coriander leaves: 6 gm
Tomatoes: 80 gm
Turmeric powder: 5 gm
Bay leaf: 2
Garam masala: 5 gm
Ghee (clarified butter): 12.5 gm
Oil
Salt and sugar: To taste

The Steps:
Pre - Preparation :
Cut the fish into large slices and chop the tomatoes.

Preparation :
1)  Rub fish with salt and turmeric.
2)  In a pan, heat oil and lightly fry the fish on a high flame.
3)  Remove fish to a flat dish.
4)  In a wok, add 3 tb oil and when hot, add cumin seeds and asafoetida
5)  Allow to splutter and add bay leaf.
6)  Combine turmeric and chilly powder and make into paste by
adding 1 ts water.
7)  Add this to the wok. Stir on low heat.
8)  Add coriander and cumin paste after 2 mins and continue to stir
on low heat.
9)  When oil and spices separate, add the ginger / garlic paste and
fry for 5-6 mins.
10) Add chopped tomatoes, cook till soft and add warm water upto 1 1/2
cups (less if drier curry is desired).
11) Turn on full heat, add salt and 1/2 ts sugar (or more if desired)
12) Add fish and bring to a boil.
13) Lower heat after 5 mins and add ghee and garam masala.
14) Simmer on low flame for 5-7 mins till oil floats on the gravy.

Calories: 1100

Suggested Accompaniments:
Rice.