| • | Put all the ingredients of the spice mix in a grinder.
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| • | Process until fine ground.
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| • | Now rub turmeric powder and 1/2 teaspoon table salt all all over the fish pieces in a large normal bowl and toss well.
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| • | Heat 1 tablespoon oil in a large nonstick skillet all over medium-high heat.
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| • | Add one-half of the fish pieces in it and cook until fish is lightly browned.
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| • | Remove the pieces from the pan.
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| • | Repeat the same with left over fish pieces.
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| • | Now to cook sauce, add fine chopped up onions to the pan.
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| • | Fry until tender. Add ginger, garlic, and bay leaf; fry for 2 minutes.
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| • | Add ground spice mix; cook 2 minutes.
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| • | Add in water, 1 teaspoon salt, and sugar. Stir properly.
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| • | Remove cooking pan from heat up and gradually stir in yogurt.
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| • | Cook all over low heat up for 5 minutes, stirring constantly.
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| • | Return fish pieces and accumulated juices to the pan.
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| • | Cook all over low heat up for 5 minutes more.
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| • | Discard bay leaf and serve up with red-hot rice.
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