Cut 4 grouper filets into smaller pieces and set aside. Set a small pan over medium heat and dry-roast 1 tbsp black peppercorns, 1 tsp cumin seeds and 1/4 4, tsp fenugreek seeds for 3 minutes. Grind the toasted spices. Or you can use powdered spices. Heat 2 tbsp oil in a pot over medium heat. Add 1 cup chopped onions and sauté until golden brown. Blend 3 tbsp chopped garlic fresh ginger, each, with a cup of water and add to the onions. Sauté for 2-3 minutes over medium heat, until cooked.Add 1 1/2 cups chopped tomatoes along with 1 tsp turmeric powder and cook until the tomatoes are softened – 6 to 8 mins. Add some fresh curry leaves along with 800ml coconut milk and bring to a boil. Lower to a simmer and cook for 5 minutes. Add the spices, and then the fish. Cook until the fish is cooked through, about 10 minutes. Season with salt and garnish with cilantro. Serve with steamed basmati rice.
