| • | Cut fishes into pieces.
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| • | Wash the fish pieces and then pat them dry.
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| • | Heat oil in a cooking pan for frying.
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| • | Add the fish pieces to the heated oil and fry until golden brown.
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| • | Take the deep-fried fish pieces aside of the pan.
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| • | Heat 1 tbsp oil in the same cooking pan and fry chopped up onions until they turn golden brown.
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| • | Remove the onions and keep separate.
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| • | In the left over oil add asfoetida and cumin seeds.
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| • | Make a paste cooked by grinding all the ingredients of the paste in a mixie.
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| • | When seed start fuming, add the paste and allow it to seethe for about 2 to 3 minutes. Add 2 tbsp water if necessary.
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| • | Also add the powder mixture and salt.
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| • | Fry the mixture on low burn until oil begins appearing on top.
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| • | Seethe it for some other 3-4 minutes and then put the boiled pieces.
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| • | Add cream and mix it properly. Cook again for about 2-3 minutes.
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| • | Shahi fish is ready to serve.
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