Put a pan on the gas stove and turn it on.

Pour oil into the pan.

When the oil starts smoking, slide the fish pieces slowly one by one. Reduce the temperature to medium.

Fry the fish pieces till light brown. Flip them when one side is done. (Pro Tip: I fry fish just light brown, not crispy because over-fried fish turns rubbery once it simmers in gravy later.)

Take them out on a plate once fish pieces are fried.

Add some oil if required to the cooking pan and then add Bay leaves, dry chilies, cinnamon sticks, cardamoms and cloves.

The dry spices will start releasing aroma. At this time, add sliced onions and give it a good stir.

After the onions turn light brown, add onion paste and sauté.

After the water from onion paste is dried up, add tomato paste and let it cook. (Pro Tip: I never rush this stage. Letting the paste turn glossy and oil-slicked is why my gravy tastes rich.)

After the tomato is done, add ginger-garlic paste and sauté for 5 minutes.

Make a paste of red chili powder, Kashmiri red chili powder, coriander powder and cumin powder with a little amount of water in a separate bowl. Keep it aside

Add the mixture of spices paste to the cooking pan. Add turmeric powder and salt. Give the mixture a good stir.

Add ½ cup of water, give the mixture a stir and put a lid on the pan. Let it cook for 5 minutes.

Remove the lid. Add cashew paste. Mix it well.

Add whisked yogurt and continue stirring so that it does not form any lump. Add water if required. (Pro Tip: I always lower the flame before adding yogurt. That is why my gravy never turns grainy.)

After spices start releasing oil, add 1 cup of water and let it come to a boil.

Place the lid.

After the gravy comes to a boil, remove the lid and add already lightly fried Rohu fish pieces one by one to the gravy. Reduce the flame to low. Cover the pan for 10 minutes.

Reduce the flame to low and add green chilies. Cover the pan again.

Sprinkle coriander leaves. Turn off the oven after 5 minutes. Rohu Fish Kalia is ready. Serve it hot along with plain steamed rice.