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.