Grass Carp in Creamy Cashew and Raisins Gravy

I tasted this top notch white fish curry in a Bengali ceremony many moons back. This is not a traditional fish curry that I had while growing up. It is inspired by Indian royal cuisines from the Mughal kitchens where luxurious ingredients like nuts, exotic spices and dry fruits are used. It is rich, creamy and mildly spiced with just a hint of sweetness from the raisins. Fish is smothered in heavy cream based gravy along with onion, ginger, garlic and aromatic spices. To make it bit lighter I swap heavy cream with cashew cream mixed with milk and yogurt. It's a great fish curry for any get together or ceremony. 

Ingredients~

6 pieces of rohu or katla steaks about 1 1/2 lb.

1/2 cup onion paste

1 tsp ginger paste

1/4 tsp garlic paste

1/4 cups soaked cashews

A fistful of raisins

1 bay leaf

1/4 tsp whole black pepper corn

1 small cinnamon stick

1/4 cup yogurt

3/4 cup whole mil

1/4 tsp sugar

3/4 cup water

5-6 green chili, slightly slit

4-5 tbsp neutral oil

1/2 tsp ghee

3 cardamon,a half inch thin cinnamon stick and 2 clove grounded together

A fistful fried onion

A few fried cashews

Method~
Blend cashew with milk, sugar and yogurt and set aside. Smear fish pieces with little salt. Heat oil in a cast iron pan. Sear fish pieces both sides to a light brown on medium heat and set aside. Reduce heat to low. In the same oil temper bay leaf. whole black pepper and cinnamon stick. Quickly add in onion and finger garlic paste. Keep sauteing until raw smell is gone without browning it. Add hot water and bring the gravy to a boil on medium high heat. Season with salt. Carefully drop fish pieces in the gravy. Pour cashew milk cream, raisins and slit green chilies. Let it cook for a 5 minutes. Adjust gravy consistency. Sprinkle gorom moshla and ghee. Gently stir the gravy. Taste and adjust seasonings. Garnish with fried onion and cashews. Serve with plain rice, Bengali fried rice and salad.

Happy Cooking!