Marinade the fish with little salt and turmeric powder. Heat mustard oil in a pan and fry the fish until they are golden brown in colour.
In same oil add ghee and temper the whole garam masala and bay leaf.
In a blender add chopped onion, garlic and ginger make a smooth paste. Then add the and saute until raw smell goes off.
Now add the tomato puree and saute for few minutes.
This time add all the spices powder and fry well.
Now add cashew and poppy seeds paste and cook until the oil separates from the masala.
Now add yogurt and mix well.
It's time to add water and bring it to boil.
When it comes to a boil add fish pieces and cook for 5 minutes by covering the pan.
Once the gravy is nicely thick then sprinkle garam masala powder and enjoy this beautiful dish with Plain Rice or Pulao
