1. Heat oil and add garlic and stir-fry till light brown.
2. Then add sliced tomato and stir-fry till cooked.
3. Add ground masala and fry for another 5 – 7 minutes.
4. Add salt to taste and add sufficient to make a pouring consistency gravy (not very thick).
5. Cover and bring the curry to boil. Uncover and add the fish pieces and shake the vessel so that the masala should cover each and every fish piece.
6. Simmer on low gas for 15 – 20 minutes and serve hot with rice.

P.S. Any fish curry should not be very thick. It should be of pouring consistency. If you are making dry fish masala then there should be no curry-like pouring at all but only masala paste in the dish.