Bengali Fish Curry (Bengal, India)

I used this recipe for week 28 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation (and sub-nation) on Earth, and Bengal, India is my 28th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. You need a firm, white fish to make this curry (I used cod, but you could also use something like swordfish or mahi-mahi.)

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• For the spice mix

• 2  teaspoons  coriander seeds
• 1  teaspoon cumin seed
• 2  dried hot red chiles
• 2  whole cloves
• 2  green cardamom pods
• 1  inch cinnamon stick

• For the fish

• 2  lbs  firm white fish, cut into bite-sized pieces (I used cod)
• 3⁄4 teaspoon ground turmeric
• 1⁄2 teaspoon salt
• 2  tablespoons canola oil

• For the sauce

• 3⁄4 cup onion, finely chopped
• 1  teaspoon fresh ginger, grated and peeled
• 1  garlic clove, minced
• 1  indian bay leaf
• 1⁄4 cup water
• 1  teaspoon salt
• 1⁄2 teaspoon sugar
• 1  cup plain yogurt

Directions

1. Put the spice mix ingredients in a grinder or mortar and pestle and crush to a fine powder. Set aside.
2. Cut the fish up into chunks and place in a large bowl with the salt and turmeric powder. Toss until all your fish pieces are a nice yellow color.
3. Heat the canola oil and fry the fish until it is lightly browned. Remove with a slotted spoon and set aside.
4. Add a little more oil to the pan (if needed), then add the chopped onions. Saute until translucent.
5. Add the ginger, garlic and bay leaf and cook for one or two minutes. Then add the spice mix and cook for another couple of minutes.
6. Pour in the water along with the salt and sugar. Then take the pan off the heat and add the yogurt, stirring until all the ingredients are well-incorporated. Put the pot back on the stove over low heat and cook for five minutes, stirring occasionally to prevent burning.
7. Return the fish and any juices to the pot and continue to cook over low heat, for five minutes or until the fish is cooked through. Take out the bay leaf and serve over steamed basmati rice.