Place the fish pieces in a bowl
Marinate the mixture for 30 to 40 minutes.
Heat up the oil and fry fish pieces on medium flame until it gets goldish brown from all sides. Then take it out and keep aside.
Take ⅔ oil already used in frying the fish for frying the 2 large sized onions nicely sliced in a separate pan. Fry until it gets to light golden in color. Add ginger garlic paste and who whole spices mix.
Fry for at least 2 minutes.
Add yogurt and tamarind juice and then cook on low flame for 3 - 5 minutes.
Grease separate pan with oil and add layer of rice boiled along side. Pour the curry with additional layer of rice. Add some ,more curry and spread fresh coriander, mint leaves and sliced green chilies. Add a final layer of rice and spread orange food color. Decorate the fried fish piece on the top and add some more coriander + mint leaves and green chilies. Also pour some drops of Kewra water.
Cover the pan for 12 - 15 minutes and serve it.