Heat the oil in a pan and fry the crushed garlic. When soft, add the onion, ginger and green chilies. Fry till the onions turn golden brown; then add the red chili powder, turmeric powder and salt. Next, put in the cashew paste, yoghurt and tomatoes. Cook until the tomatoes are tender.

Finally add the fish and mix gently; pour enough water to cover the fish and bring to boil. Cook for 10-15 minutes on medium flame. Stir occasionally, taking care not to break the fish pieces. When fish is done, turn off the heat.