1. Wash and pat dry the fish. Marinate with salt and turmeric. Fry fish in hot mustard oil.
2. Cut thin slices of one onion and fry them in mustard oil (make barista) and Keep aside.
3. Make paste of remaining 2 onions and ginger.
4. In oil add dry red chillies, bay leaves, cardamom and cinnamon. Once they splitter, add onion and ginger paste. Braise this until it darkens in colour and the moisture dries up.
5. Add the dry spice powders, stir and sprinkle a couple of tablespoons of hot water to prevent them from sticking to the pan and burning. Braise until the raw smell of the spices goes away
6. Add the salt and the sugar.
7. Cut tomatoes in medium size. Add them now and cook covered until softened.
8. add the beaten yoghurt stirring vigorously so that the yoghurt doesn't split.
9. Once everything is well cooked, add boiling hot water.
When the gravy comes up to the boil, gently add fried fish and barista into the gravy. Also add the slit green chillies and finely chopped coriander.
Simmer the gravy until the consistency is like a sauce. Remember, fish will soak up a lot of the gravy and the gravy will thicken the time you serve it. So maintain consistency.
10. Turn off the stove, sprinkle garam masala (optional)
