Rinse the fish with cold water and pat dry. Rub the fish with lemon juice.
Combine the salt, pepper, and turmeric; sprinkle over the fish.
Heat 1 to 2 tablespoons of vegetable oil in a large frying pan over high heat. Brown the fish quickly on each side. Remove the fish to a plate, cover, and set aside.
Add the onion to the same pan and sauté until translucent and just beginning to brown.
Place the cooked onion in a food processor along with the garlic, ginger, chilies, and almonds. Process to form a paste, adding a bit of water if necessary. Add the cumin, cardamom, cinnamon, and clove; process to thoroughly blend.
If necessary, add additional vegetable oil to the frying pan to make about 2 tablespoons. Heat the oil over medium. Add the spice mixture and cook, stirring constantly, for about 2 minutes. Swirl a bit of water in the food processor to remove any remaining spices and pour it into the pan; stir to combine.
Pour 2 tablespoons of boiling water into a small cup. Add the toasted saffron and stir to combine. Pour the saffron water into the frying pan.
Stir in the yogurt. Bring to a simmer and let the sauce cook for 5 minutes.
Add the fish to the sauce, turning to coat. Cover and let simmer for approximately 10 minutes or until the fish is done to your liking.
Punjab, meaning “Five Rivers,” is a state located in northwestern India. It is known as a land of high spirits and prosperity due to its fertile soil and many rivers.