India has offered up some of the best fish dishes I have ever eaten - amazing prawn and sweet sticky shrimp birianis, tandooried butterfish and curried crab, to name but a few. Mmm! My recipe is hot, so add only as much of the chilli as you see fit.
Melt the ghee or butter in a frying pan or wok and very gently sauté the onion with the bay leaf for 10 minutes or so, or until deep golden and totally tender. Add the garlic, ginger and chillies, stirring them around enthusiastically for little more than a minute.
Add all the spice powders and stir them around for no more than a minute, so as not to burn them.