Heat oil in a non-stick frying pan over medium heat.

Add the pureed onion, ginger paste, and garlic paste to the pan.

Cook for about 5 minutes until the onion mixture turns golden brown and aromatic.

Stir in the cumin powder and coriander powder.

Cook for another minute to toast the spices.

Add the pureed tomato to the pan and cook for 2-3 minutes until it thickens slightly.

Add the fish pieces to the pan, followed by turmeric powder, chili powder, and salt.

Gently stir to coat the fish with the spices.

Pour in a cup of lukewarm water and bring the mixture to a gentle simmer.

Cover the pan and cook on medium-low heat for 25 minutes, or until the fish is cooked through and the curry has thickened to your desired consistency.

Once cooked, garnish with fresh cilantro/coriander leaves before serving.