Take 500 grams of Rohu fish pieces in a bowl and mix ¼ tbsp of turmeric powder nicely with every piece. Keep it aside.

Dry roast 2 tbsp of coconut, cut into small pieces, in a hot pan for 2 minutes or so on a low flame until they turn slightly brown in color.

Now, add 1 piece of cinnamon (1 inch size stick), 3 pieces of cloves, 1 piece of star anise, 1 pod of green cardamom, ½ tbsp cumin seeds (jeera) and roast them for half a minute.

Then, add 1 tbsp of coriander seeds (dhania) and 1.5 tbsp of sesame seeds (til) to it and roast everything for another 30 seconds or so until they turn slightly brown and you can smell the aroma.

Now, transfer them to a mixie jar and make a fine powder.

Now, add a handful of fresh coriander leaves with stem, 5 cloves of garlic (peeled, whole, and 1 piece of ginger (1 inch size, cut into small pieces) to it. Follow it up with 1 piece of medium size onion, diced roughly and 1 by 4 pieces of 2 medium size tomatoes.

Make a fine paste of them.

In a pan, heat 4 tbsp of cooking oil on a medium flame and add ½ tbsp of salt to it. Mix them.

Now, put all the marinated fish pieces to fry on one side slightly. Flip carefully and gently to fry the other side as well. After 2 minutes or so, when the fish pieces change color, remove them onto a plate.

Reduce the flame to low and add the masala paste to the same oil in the pan to fry it nicely until it changes color and releases oil.

Now, add 2 tbsp of red chili powder and salt to taste. Mix them with the masala nicely. Cover the pan and let the masala cook for about 2 minutes on a low flame.

Add 1.5 glass of water to it and mix.

Now, add the fried fish pieces and mix nicely. Cover and let it cook for 5 to 6 minutes on a low to medium flame.

Finally, add a few chopped coriander leaves to the dish. Shake and mix well. Check the doneness. Turn off the flame and transfer it to a serving tray.

Your tasty and spicy Kolhapuri fish curry is ready to enjoy. Serve it with steamed rice or paratha.