Begin by preparing the aromatic masala. Grind the long red chillies, short red chillies, coriander seeds, black peppercorns, ginger, cumin seeds, saffron, ¾ cup chopped onions, tamarind, and 6 cloves of garlic into a fine paste. This will form the base of the vibrant marinade.

Heat oil in a heavy-bottomed pan over medium heat. Add the 1½ cups of chopped onions and sauté until deep golden brown, stirring frequently to avoid burning.

Stir in the freshly ground masala paste and cook, stirring continuously, until the oil starts to separate from the mixture, indicating that the spices are properly roasted.

Next, incorporate the chopped tomatoes, green chillies, and 8 cloves of finely chopped garlic into the pan. Continue cooking the mixture until it becomes thick and the oil visibly separates once more.

Add the sugar and chopped coriander leaves, mixing well. Remove the pan from the heat and allow the mixture to cool to a manageable temperature.

Once cooled slightly, generously coat the fish fillets with the prepared masala, ensuring each piece is evenly covered with the rich, spiced mixture. Place the marinated fish back into the same pan.

Position the pan over live coals and cover it with a tight-fitting lid. For a smoky, tender result, place some live coals atop the lid as well, creating an oven-like environment. Allow the fish to cook for 15–20 minutes, or until the fillets are cooked through and infused with smoky flavor.

Keep the dish semi-dry with minimal added water, preserving its rich texture and concentrated flavors. Serve hot as a flavorful side dish.