Rui/Rohu Maachher jhal (Special bengali biyebaari speciality) for all fish lovers

My husband is very fond of fish, but since i dont like it much, cook it very rarely. I had 1kg pkt of frozen fish in my freezer, thought of preparing that in a special way.

The best compliment for any wife would be when her hubby finds it better than his mom's cooked maach. This made my day to finally achieve that level, which is much superior involving 30 years of cooking experience.

So, here to all my friends & fish lovers, presenting Rui Maachher Jhal, just as is prepared in West Bengal biyebaaris.

Preparation time: 45 mins
The entire preparation will be in low to medium flame.

Ingredients:
4 pieces of Rui maachh (Rohu fish)
Whole garam masala : 2 bayleaves, 3 cardamom & 1 cinnamon stick
Garam masala powder: 1.5 tsp
Cumin powder: 1.5 tsp
Chopped coriamder leaves: 1 tbsp
Turmeric powder: 2 tbsp
Kashmiri red chilli powder: 1.5 tsp
Finely chopped 2 medium sized onions
Chopped tomatoe: 1/2
Chopped potato with the skin- 2 small (washed & then cut into thick round slices)
1 tbsp ginger garlic paste ( Blind 2 inch ginger, with 4 cloves of garlic & 2 green chillies & 1 tbsp water. Please do not add readymade ginger garlic paste)
1 dry red chilli
Cumin seeds: 1/2 tsp
Raisins: 10
Curd: 1 tbsp (blend curd withe raisins in a mixer & keep it aside)
Mustard oil" 3 tbsp
Salt as per taste

Method:

1. Marinate the rui maachh with salt & turmeric powder & refridgerate it for 15 mins.
2. Take a non-stick wok, add mustard oil. Once the oil is hot, fry the fish pieces on a medium flame till light brown  & keep them aside. Do not overfry them & make them hard.
3. Use the left over oil & to the same wok, add cumin seeds, dry red chillies & whole garam masalas & let them crackle.
4. Then add the chopped onions & saute them till they turn pinkish in colour, Add little salt & cook it on a low flame for 3-4 mins.
5. Then add the ginger garlic paste & mix them well. To this, add turmeric powder, cumin powder, red chilli powder & saute them. Add 1/4 th cup water & stir the masala well to avoid it getting burnt.
6. To this add, the chopped potatoes, stir well. Again add little water (1/4th cup), stir well & cook it again on a low flame with the lid on. Cook this for 4-5 mins again.
7. Remove the lid & add the chopped tomatoes & mix it well. Again add 1/4th cup water & mix well & cover the lid & let it cook for 4-5 mins.over low flame.
8. Once you find the potatoes & tomatoes have cooked properly, add 2 cups of water & stir well
9. To this add, chopped coriander leaves, little more salt as per taste & cover the lid.
10. Now open the lid, the water starts boiling, now carefully drop the fish pieces. Add the blended curd with raisins to it & garam masala powder & mix well. Simmer & cook this for 3-4 mins more. 
11. Serve it with Steamed rice.