In a food processor blitz onion, garlic, and green chillies until smooth paste forms, keep aside.

Rub 1 tsp salt and a ½ tsp of turmeric powder on the freshly washed pieces of Bhetki. 

Heat oil in a kadai/deep frying pan and shallow fry the fish. Remove and keep aside. In the remaining oil (4 tbsp oil should be there in the kadai, otherwise add some more oil) temper with cumin seeds.

Add the onion-garlic-chilli paste, keep stirring over medium heat until the paste turns one shade darker in colour. 

Now add Coriander powder, ginger paste, and salt. Mix and cook over medium heat for a few seconds. Now add a few tablespoons of water, keep stirring the masala until it starts leaving oil. Adding water at this stage prevents the spices from burning, helps to dissolve the masala, and enhances the flavour.

Lower the heat, add yogurt, and lemon juice mix well. Next to add 1 cup of water, mix and cook over high heat until the curry starts to boil.

Lower the heat, add the Gondhoraj leaves, and fried fish pieces. Cook the curry until it lightly thickens. We’re not looking for thick gravy here, a curry with little-bit thick consistency is desired.   

Add sugar at the end, gently stir, and cook over low heat for 2-3 minutes more. 

Remove from the heat. Serve hot with steamed rice.