Heat the oil in a big pan; fry the fish over high heat, till crisp and golden brown on both sides. Remove and drain the excess oil on absorbent kitchen towels and keep aside.

In a heavy-bottomed pan, reheat 1/2 cup oil. Add cloves and black cardamom; saute for a few seconds. Add red chilli powder mixed with 4 tsp water and stir briskly till the oil reddens.

Add water, ginger powder, aniseed powder, garam masala, asafoetida, and salt. Bring to the boil. Gently add the fish and cook till the gravy thickens.

Add tamarind extract and green chillies. Stir carefully. Add the tikki masala and cook for a few more minutes till the oil separates. Serve with steamed rice.