Marinate the fish pieces in turmeric powder, aniseed powder, and dry ginger powder for 1 hour.

Heat the ghee / oil in a wok (kadhai) and fry the fish, one piece at a time. Fry until the pieces change colour. (Do not overcook.) Remove with a slotted spoon and drain the excess oil on absorbent paper.

In the same ghee / oil add the ginger paste, dry red chillies, cumin seeds, coriander powder, and red chilli powder. Fry for 1 minute.

Reduce heat and add yoghurt and cook until the ghee / oil separates from the masala. Add the fish slices and salt. Stir and simmer, keeping the wok covered, until the fish is well coated with the masala, and becomes tender.