Grind the fish, potato and bread to a paste. Mix together all the kofta ingredients (with the exception of almonds). Knead to a smooth mixture and form into round koftas, each around a whole almond. Deep fry to a golden-brown. Drain. To prepare the curry, grind the onions, ginger and garlic to a paste. Heat the ghee and fry the onion paste, sprinkling a little milk now and then till the ghee floats to the top. Mix in the tomatoes, spices and salt and cook till dry. Pour in 2 cups of hot water and bring to a boil. Reduce heat and simmer for 10 minutes. Cover the fish koftas with foil, place in a serving dish, and pour the curry on top. Soak saffron in 1 tsp of hot milk for 5 minutes and then crush to a paste. Cover the curry with cream, sprinkle saffron on top and garnish with fried cashewnuts and fresh coriander leaves.