Heat oil in a large frying pan over medium-high heat. Add bay leaf and sauté for a few seconds. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add ginger. Sauté, stirring constantly, for a minute or until fragrant.
Add ground turmeric, ground coriander and red chili powder. Sauté, stirring constantly, for a minute. Add tomato paste, and sauté for 1 minute. Add canned tomatoes. Sauté, stirring occasionally, for 3-4 minutes or until tomatoes are soft and mushy.
Bring to a boil. Reduce heat and simmer for 2-3 minutes. Stir in lemon juice and cream. Pour in enough water to make thick sauce. Season with salt. Simmer for 3-4 minutes.
Add garam masala, kasuri methi and coriander (cilantro) leaves. Stir to combine. Add fish tikka. Stir. Heat through. Garnish with more coriander (cilantro) leaves.
