Marinate your fish with the creme fraiche, 1 tablespoon masala, garlic, salt half of the chopped coriander and mint and set aside
Parboil your rice with cinnamon stick, 3 cloves and salt and set aside
Preheat your oven to 150 degrees celsius
Steam you potatoes in the microwave to soften slightly
In your pot, add ghee and fry your potatoes until golden, remove and set aside
In the same pot add your onions and fry till golden. Remove half the fried onions
To the remaining onions in your pot, add the fenugreek seeds, jeera seeds and cinnamon stick and the rest of the masala
Add the chopped tomatoes and curry leaves and mix well with the spices
Add the yoghurt and allow to cook for 5 minutes
Switch off the heat and place your marinated fish into the tomato and yoghurt sauce
Add a cup of frozen peas and start layering with potatoes, crispy fried onions, chopped dhania and mint and parboiled rice.
Add dollops of ghee, seal with foil and pot lid and pop into the oven for 1 hour 15 minutes.