Marinate the fish cubes with 1 tbsp ground onion, ginger paste, green chili paste, 1/2 tsp turmeric powder and a little salt. Keep aside for 10-15 odd minutes.

Wash the chire, drain in a colander, keep aside.

Add 1/2 tbsp oil in a pan, when smoking hot, add the marinated fish along with the marinade, shallow fry till light brown. Keep aside.

Add the remaining oil to the same pan, throw in the bay leaves, crushed green cardamom, cinnamon, cloves and cumin seeds, allow to splutter.

Once the spices start to release their aroma, add the grated ginger and ground onion, saute till the onions are cooked.

Now add the chire, sprinkle in the turmeric powder, red chili powder and salt, give it a hearty mix. Cook for a couple of minutes.

Gently add the fried fish, throw in the peanuts and raisins, continue cooking over a low flame for another 5-7 odd minutes. Splash a little water if it's getting too dry.

Adjust seasonings. Sprinkle garama masala powder and finish it with a dollop of ghee. Serve hot.