Peel and wash the tannia.
Dice and set aside.
Boil the salfish in 4 cups of water. Remove the skin and bones; flake and set aside.
Heat 3 tbsp. oil. Saute onion and garlic.
Mix together the curry, masala, turmeric and geera in 5 tbsp. water.
Add to the onion and stir until sticky.
Add the tannia.
Stir until evenly coated with the curry mixture. Add 2 cups of water.
Cover and simmer for 10 minutes.
Then add salfish chadon beni and chive.
Stir and let it simmer for 2 more minutes. Allow to cool and serve with beans or vegetables.