Aar fish kalia

Ingredients
Aar fish or any big fish 500 gms
Onion paste 1 cup or 150 gms
Garlic paste 1/4 cup or 10 gms
Ginger paste 1/2 cup or 25 gms
Sour curd (in lassi form)
Turmeric 2tsp
Kashmiri chilly powder 1tsp
Grated nutmeg 1/2 tsp
Bay leaves or tej patta 2 pcs
Green chilly 5
Mustard oil 2tbsp
Hot water 2cups or 250 ml
Sugar 1tsp
Salt 2tsp

Procedure

Wash, clean and pat dry fish pieces.
Marinate with a little turmeric,salt and chilly powder. Heat mustard oil in a kadhai or deep pan. Wait till the bubbles in the oil subside. Fry the marinated fish in batches and drain.
In the remaining oil add bayleaves.
Add the sugar till light golden colour. Add the kashmiri red chilly powder and immediately add all the pastes and saute till the water evaporates.
Add the curd in lassi form and cook for 2 minutes. Add salt and turmeric and cook till oil separates from gravy.
Put all the fish pieces in the gravy and add the hot water.
Simmer covered for 6 mins in sim gas.
Add slit green chillies and nutmeg powder and rest covered for 10 mins.
Serve with rice or any type of rotis.

This tastes great with bengali sweet pulao which has lots of raisins in it.