Chop the fish fillet to 4″ x 3″ in length and width. Drizzle ½ tsp ground turmeric and 1 tsp salt. Mix gently and let it sit for 5 to 10 mins.
Puree the tomato.
Select sauté on the instant pot and adjust to normal. Add oil to the pot.
When the oil is hot add asafoetida.
Add the bay leaf, black cardamom pods, and cloves. Give it a good stir.
Add Kashmiri chili powder and 1/2 cup water. Give it a good stir.
Add ground fennel, ground ginger, ground cumin, and ½ tsp salt. Give it a good stir. Let the spices saute for a minute to 2 minutes. Keep stirring.
Then add the pureed tomato and let it saute for 2 minutes to let the raw tomato odor out. Keep stirring.
Add 3/4 cup water. Give it a good stir. Gently add the fish and make sure the fish is soaked in the liquid.
Press cancel. Close the lid and select manual/high pressure for 3 minutes. When done quick release the pressure and open the lid right away. Add garam masala and stir gently. If you like it to be less soupy you can select saute and bring it to the desired consistency.
Serve over steamed rice.
If you like the fish to be less soupy select saute at the end until desired consistency is reached.