Bengali Fish Curry (Doi Maach)

Thick, fleshy fish like mahimahi go best with this doi maach recipe. Garnish the Bengali fish curry with fresh cilantro and serve with basmati rice or curd rice for a full Indian meal.
To make the spice mix, combine the first 6 ingredients in a spice grinder; grind until finely ground.To prepare the fish, combine the mahimahi, turmeric, and 1/2 teaspoon salt in a large bowl; mix well. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add half of the fish; cook for 5 minutes or until the fish is lightly browned and flakes easily when tested with a fork (do not overcook). Remove from the mold. Repeat with the remaining fish and oil.To make the sauce, add the onion to the pan; simmer for 5 minutes or until tender. Add the ginger, garlic, and bay leaf; simmer for 2 minutes. Add the ground spice mixture; cook for 2 minutes. Stir in the water, 1 teaspoon of salt and sugar. Remove the pan from the heat; gradually add the yogurt. Cook over low heat for 5 minutes, stirring constantly. Put the fish and the accumulated juice in the pan. Cook over low heat for 5 minutes or just until tender. Discard the bay leaf.