Blend the Tomato Puree with the Garlic Gloves and Chilli Paste and keep the mixture aside
Now Pour Oil in a Wok or a Karahi
Add the Cumin, Fenugreek seeds, Mustard Seeds, Curry Leaves and Chillies
Saute until the seeds start sputtering
Now add the Fried brown onions and saute for about 1-2 minutes
Add the Blended Tomato mixture, all the spices and salt besides the Garam Masala Powder and the Dried Fenugreek leaves
Let the gravy simmer until the oil separates, stir occsassionally
Add 1-2 cups of water to get your desired gravy consistency
Now add the Garam Masala Powder and the Dried Fenugreek Leaves and let the gravy cook for another minute
Add the fried Fish Fillets and let it simmer in the gravy for about 5 minutes
Now add the Lemon Juice and mix
The Oil should separate and your gravy should have a rich colour
Serve with Boiled Rice, Papadums and Pickle