Grind the cumin, coriander, fenugreek, white pepper, brown mustard seeds, oregano, cardamom seeds, dried red chile pepper in a spice grinder. Add the ground turmeric and cayenne and set aside. Put half the shallots in a blender with the garlic, all but 2 or 3 slices of the ginger and a couple of tablespoons of water. Blend to a smooth paste. Heat the oil in a large heavy bottomed pan. When hot put in the whole cardamom pods, cinnamon stick, star anise, fenugreek seeds and mustard seeds. Fry for a few seconds. Add the remaining shallots and ginger slices. Stir and fry for a minute or two. Add the leek, carrot, potato and hot chili peppers. Stir and fry for a few minutes. Add the spice mixture. Stir for a few seconds to coat everything. Add the paste from the blender. Stir and fry for a minute. Add the chopped tomatoes, the romano pepper, mushrooms and enough water to cover everything. Cover and simmer over a low heat for half an hour or until the potatoes are cooked. Add the fish pieces, return the lid and continue cooking for a final 5 or 8 minutes. Eat.