Wash the shark well. In a pot, add the shark, cinnamon, bay leaf and loomi along with lots of water and salt. Bring to boil and cook till the shark is almost cooked.
Drain and allow to cool. Shred the fish after discarding the bones.
In a saucepan, heat ghee. Fry the ginger garlic paste, green chillies and crushed loomi.
Add the shredded shark along with the bezaar spice blend and pepper powder and give a good toss. Sprinkle some water to keep the dish together and cook on simmer for five minutes, stirring in between.
Add the crushed onions to the done shark and adjust salt. Cook for two minutes, add the coriander leaves and switch off.
Serve hot as side to plain rice.