Fish kalia

Ingredients

2 lb fish, 1 tsp turmeric powder, 3 tbsp red chilli
powder, 4 sliced green chillis, 1 tsp cumin seeds, 2
tbsp yogurt, salt to taste, 1 large chopped onion, 0.5
inch piece ginger, 1 tsp coriander seeds, 2 tsp cumin
sugar, 3 bay leaves, 2 pods (chopped) garlic,
0.5 cup cooking oil.

Method

Take fresh grass carp, white sea bass or halibut fish. Cut
into 3/4 inch steakes. Rub one tea spoon each of salt and
turmeric powder all over the pieces. Grind to a fine paste
coriander & cumin seeds, red chilli and ginger adding little
water in an electric grinder. Heat 1/2 cup oil and fry the fresh
pieces. Turn each piece and fry till brown. Remove the fish
pieces. In the same oil and cumin seeds and bay leaf and
when splutters add finely chopped onion and garlic and fry
to light brown. Add the ground spices, green chilli and cook
for three minutes. Add two table spoon of yogurd/curd and
fry till starts to stick to the pan. Add the fish pieces and  turn
over. Add three cups of water and bring to boil. Add salt
and sugar and check for seasoning. Reduce heat and simmer
for at least ten minutes till gravy become thick.