1 Mix together the salt and turmeric and rub all over the fish pieces. Keep aside for half an hour.
2 Heat the oil to smoking point, then reduce heat and wait for 5 minutes. Slip the pieces of fish into the oil and fry till golden brown. Remove and keep aside.
3 In the same oil (remove the excess, leaving only 2-3 tablespoons in the pan), add the bay leaves and green chillies. Fry a few seconds.
4 Add the onion and fry light brown.
5 Add the ginger and stirring constantly, fry till golden brown.
6 Add the curds and sugar and mix well.
7 Add the fish pieces and coat each well with the mixture in the pan. Check salt, adding more if needed.
8 Add 1/2 cup water. Blend in well, then cover the pan and simmer fish gently over low heat till fully cooked.
9 Before serving stir in the ghee or butter and garnish with garam masala.