Fish Fillet, cut into 3 inch cubes (marinate this in a paste of 1 tsp red chilli powder, half tsp salt, quarter tsp garlic paste and juice of half a lemon)
Fry the fish pieces in oil until they are slightly brown on the outside but not totally cooked through. Remove and place on kitchen towels to blot.
Add a drop of yellow/orange colour to the potato quarters. Toss them to make sure the color coats all of them evenly.
Heat some oil, fry the potato quarters on low heat until sealed on the outside and soft on the inside…you can test this by sticking the tip of a knife into the potato quarters. Remove them from the oil and set them aside.
Add the onions and fry until golden. Remove them on some kitchen towels and set aside.
Add the whole spices into the oil, when they start to splutter, add the green chilies, garlic and ginger…followed by the grated tomatoes plus tomato paste and cook them down until all the water dries up.
Add half of the fried onions (crush them slightly). Cook for a few minutes, stirring regularly.
Add the salt, powdered spices and half of the soaked saffron.
Cook together for a few minutes. You can now add the fried potatoes, mix them in then add the coconut milk.
Simmer on low heat, stirring regularly for about 10 minutes. You can add a bit of water/milk for extra gravy if you like, or if you find that it is drying out too quickly.
Lastly, add the fish pieces and garam masala. Stir together gently and turn off the heat.