Marinate fish with salt and a pinch of turmeric. Keep aside.

Make paste of ginger, onion, garlic, badam, yoghurt. This is the korma paste.

Fry the fish pieces in ghee and keep aside.

Fry the sliced onions in the ghee. Add the garam masala to the ghee. Add the korma paste and sauté. Add water and fry. Then add water to the gravy and cook till done.

Add the fish and let it cook. Add red chili, raisins, crushed onions, garlic cloves, and a pinch of sugar to taste.

Let this simmer on low heat till the ghee separates.

Ready to serve with steamed rice plain pulao.