Ingredients:
white fleshed fish - 1 kg 
Tomatoes - blanched & diced - 250 gms 
Beaten curd - 2 Tbl.sp 
Ginger - 1" piece 
Garlic - 6 flakes 
Cloves - 2 
Turmeric powder - 1/2 tsp 
Cinnamon bark - small piece 
Garam Masala powder - 1 tsp 
Cardamom - 2 
Onion - 1 
Mint leaves - a few 
Bread - soaked & squeezed dry - 1 slice 
Cumin seeds - 1 tsp 
Coriander seeds - 1 tsp 
Green chillies - 8 
Coriander leaves - small bunch 
Chilli powder - 1 tsp 
Oil - 3 Tbl.sp 
Oil to fry 
Salt to taste 

Method:

1-Boil the fish and remove the bones nicely. 
Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and Garam Masala Powder. 
Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. 
Drain and set aside. 
2-Pound together the remaining spices to a fine powder. 
Grind onion, ginger and garlic to a paste. 
Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour. 
Put in spices and fry for a couple of seconds, then put in tomatoes and curd. 
Cook till the ghee floats to the top. 
3-Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. 
Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water. 
Bring to a rolling boil, reduce heat and simmer gently for 5 minutes. 
Put in the fish balls and simmer for 5 more minutes. 
Serve hot garnished with coriander leaves.