Doi maach, fish in yogurt gravy (made with salmon)

Blend yellow onion, ginger, garlic and a green chilli with a quarter cup of water to a smooth paste.

Soak two tablespoons cashews in hot water about an hour; blend with about a quarter cup of water.

Rub the fish with salt, a little turmeric and oil.

Heat 6 tablespoons oil in a pan on medium-high; fry the fish in a single layer on high heat just a few seconds a side; remove to a plate.

Lower the heat and add the whole spices to the same oil.

Add the onion, ginger and garlic paste and stir on medium-low until the oil leaves the sides and the raw onion smell is gone.

Stir four heaped tablespoons yogurt with 1 tsp Kashmiri chili powder, 1 tsp ground coriander, 1 tsp ground cumin, half a teaspoon garam masala and a quarter cup water until smooth.

Take the pan off the heat, add the yogurt, rinse the bowl into it with a quarter cup water and stir immediately.

Return to low heat, stirring constantly until the gravy boils and oil floats on the surface.

Add salt and a teaspoon of sugar; add the cashew paste, rinsing the blender with half a cup of water; lower the heat.

Once boiling, lay the fish in a single layer, spoon gravy over, cover and simmer 6 minutes for salmon, 8 for rohu or kathla.

Shake the pan, spoon gravy over, remove the whole spices with tongs; garnish with brown onions and coriander leaves; serve with steamed rice.