Fish kalia is a rich preparation of spicy and flavourful fish curry in Bengali style.
Wash and clean the fish steaks.
Smear the fish pieces with salt and turmeric.
soak the cashew and raisin for half an hour. Make a paste of raisin with 5-6 pieces
Heat the mustard oil in the pan. Fry the fish pieces one by one gently turning them,frying each side for around 1-2 minute, but not more than that. They should be uniformly browned lightly.
Slot out the fish pieces from the oil and keep aside.
In the same pan, add more oil if requires, throw in the whole garam masala , cashew, raisins, fry the onion and onion paste.
Once the onion stops releasing the juices, add the ginger garlic paste and green chillies. brown the onion-ginger garlic paste.
Add the tomato paste, increase the flame and fry it on high heat.
Add the spices,salt, sugar, and bay leaves. Keep braising the spices and onion-tomato paste on medium heat till the mixture oozes out oil. This will take some time around 10 minutes.
Once the mixture is braised enough (this is important step, after properly braising, little oil should float atop) add the raisin paste.
Give everything a nice stir, lower the heat and cook it for another 5 minute.
Add 2 cups warm water to the spice mixture., blend it well.
Slide the fish pieces gently, one at a time. Cover and cook for another 5-7 minute.
Swich off the heat, cover and let the fish absorb the gravy.
Serve fish kalia garnished with cashew and raisins with steamed rice or with pulao.