Marinate the fish with a pinch of turmeric powder and salt for 10-15 minutes. Blend the onion, ginger, garlic and one green chili into a puree and keep aside.
Heat oil in a pan and fry the marinated fish till light golden in colour. Drain and keep aside.
Temper same oil with bay leaves, red chilies, cinnamon, cardamom, cloves
and cumin seeds. Saute for a few seconds.
Add the onion paste and fry till dry.
Add all dry spices (except garam masala powder & salt). Give it a stir.
Add beaten yoghurt & cashew paste. Simmer for some time.
Add 1 cup water, salt, fried fish & remaining green chilies. Cook, covered
till gravy slightly thickens to the desired consistency.
When done, add garam masala powder & coriander leaves. Give it a
stir & switch off flame. Keep it covered for 5 minutes.
Serve with hot steamed rice for a sumptuous comfort meal.
