Bengal fish curry

Ingredients	For 4	For 100
Fish	500gms	12.5kg
Red chillies	5gms	115gms
Turmeric	a pinch	20gms
Tomatoes	225gms	5.6kg
Coriander leaves	¼ bunch	Bunches
Cloves, cardamom, cumin, cinnamon (roast and powder)	5gms	115gms
Onions	450gms	11kg
Curds	55gms	2.8kg
Chilli powder	¼ tsp	25gms
Mustard seeds	a pinch	20gms
Garlic	2 cloves	20gms
Salt	to taste	100gms
Mustard oil	50ml	1.25lit

Roast and grind together cloves, cinnamon, cardamom and cumin. Clean, wash and cut fish. Grind together chillies, turmeric and part of the salt. Smear fish with ground spices, shallow fry. Chop coriander leaves. Grind together chilli powder, turmeric, roasted spices, mustard seeds and half the onions. Slice remaining onions and garlic. Heat the oil, fry sliced onions and garlic, add ground spices and fry. Add sliced tomatoes and fry gently till they are cooked. Crush the tomatoes. Add well-beaten curds, simmer for 10 to 15 minutes. Add fried fish. Continue simmering for another 10 to 15 minutes. Garnish with chopped coriander leaves and serve.