n n Marinade the fish pieces with salt and 2 pinches of turmeric. Keep marinated for 10 to 15 minutes. Fry the fish pieces well to a bright golden brown color on both sides, in 2 tbsp of oil.n n In a bowl, add 1/2 cup of curd with 1/4 tsp of red chili powder , 1/2 tsp of coriander powder  and 1 tsp of turmeric powder with  1/2 cup of water , beat lightly to get a smooth texture.n n Grind the ginger and green chilies together to make a coarse paste. Prepare the onion paste. Roughly grind the cinnamon, cardamom and cloves.n n Heat 1 n half tbsp of oil, add the Bay leaf and the ground garam masala, once fragrant, add  the ginger and chili paste, fry for a minute or two. Next and the onion paste and sugar and fry until it starts to leave oil. n n Before adding the curd, allow the spice mix cool down for about  2 to 3 minutes so that the curd won't curdle. Next add half a cup of water , add salt, let cook covered until it comes to a boil.n n Add the Fish pieces , cover and let it simmer on medium low heat for 4 to 5 minutes or until you get a thick, smooth and creamy consistency.n n Serve hot with plain white rice or fried rice or pulao.nnn  nn http://www.onlyfishrecipes.com/2012/02/doi-maachfish-in-creamy-yogurt-sauce.html?#axzz1tIoMmf6ann  nn  nn  n