Marinate the bhetki cubes with little turmeric powder and salt.
Soak the cashew nuts in warm water for 10 odd minutes. Make a smooth paste using an electric blender, keep aside.
Heat 1 tbsp oil in frying pan, shallow fry the bhetki cubes, keep aside.
Add the remaining oil in a pan, throw in the bay leaves and crushed cinnamon, cardamom and cloves. When the spices starts releasing their aroma, sprinkle in the sugar and then add in the onion paste. (The sugar shall caramelise and this is whats gives the kaalia such a rich colour).
Saute the onion paste for 5-6 minutes, till it starts taking a tinge of brown. Now add the ginger paste, saute for a couple of minutes. Time to add the tomato paste and cook over a medium flame, stirring occasionally, till the onion-ginger-tomato masala is cooked and you no longer get the smell of raw tomatoes.
Make a thick paste of cumin powder, coriander powder, red chili powder and and turmeric powder in a little water. Add this spice paste to the masala and cook till oil starts to separate from the masala.
Add the cashew nut paste and saute for a further 4-5 minutes.
Add 1/2 cup of warm water, salt, sugar, raisins, cover and bring to a gentle simmer. Add the fried fish cubes, adjust seasonings and simmer for just a couple of more minutes.
Finish with a generous dollop of ghee and a hearty sprinkle of garam masala powder. Serve hot.