Rub the fish inside and out with salt and turmeric and leave at room temperature for at least 1 hour, then cut into portions diagonally to the spine.
Heat a frying pan without fat and roast the cumin and dried chili peppers briefly while stirring, then finely crush them in a mortar.
3. finely grind ginger, green chillies and onions with a hand blender. Pour puree into a sieve and squeeze out the liquid with a spoon. Save the residue and liquid.
Mix yogurt with sugar, crushed spices and ginger-onion juice until smooth.
5. heat oil not too much in a wide frying pan. Add the cloves, the entire cardamom pods, the cinnamon and the bay leaf and sauté briefly while stirring (be careful not to let them brown), then add the onion pieces from the sieve and finally the yogurt mixture. Stir gently until the oil separates.
Add the fish pieces to the frying pan. Cook fillets 8-10 min, portion pieces with bones 13-14 min at low temperature.
Preparation tent: 1 hour, 20 min.
Serve the fish with basmati rice and fresh coriander.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!