Cut the Ocean Perch Fillet (20 ounce) into 3 to 4 oz pieces.
Marinate the fish in Buttermilk (as needed) overnight.
In a bowl, add All-Purpose Flour (1 cup), Cayenne Pepper (to taste), Garam Masala (to taste). Ground Turmeric (to taste), Madras Curry Powder (to taste), and Kosher Salt (to taste). Mix well.
Dredge the marinated fish in the spice mixture.
Fill a pot with enough Peanut Oil (to taste) to cover the fish, and heat to 375 degrees F (190 degrees C).
Fry the fish in batches until nearly cooked through, then remove and place on a plate covered with paper towels. The carry-over heat will finish cooking the fish.
Sauté the Onion (1) in Ghee (2 tablespoon) until translucent.
Add Tomato Paste (2 tablespoon), Madras Curry Powder (2 tablespoon), Ground Turmeric (1 tablespoon), Garam Masala (1/2 tablespoon), and Kosher Salt (to taste). Sauté until fragrant.
Mix in the Heavy Cream (2 cup) and then add the Fresh Cilantro (2 tablespoon). Simmer for 1 minute.
Mix in the Pasta (10 ounce). Once done, check and adjust the texture and seasoning as desired.
Mix the Plain Yogurt (to taste) and Fresh Mint (to taste) together.
Plate the pasta, then top with the fish and mint yogurt. Serve warm.