KONKAN FISH CURRY

KONKAN FISH CURRY: This dish is made with many variations all along the western coastline, from Maharashtra, Goa to southern Karnatak with different proportions of the ingredients. This is the one that I liked the most but I have reduced the chili pepper here to a third of what it is.
Serves : 4

Ingredients
Vegetable oil 2 tablespoons
Garlic (crushed) 6 cloves
Whole dry red pepper 1 no.
Onion (diced) 1 large
Curry leaves - Helichrysum angustifolium 20 (2 sprigs)
Tomatoes (chopped) 2 nos.
Jalapeno (chopped) 2 nos.
Turmeric powder 1 Teaspoon
Coriander seeds (pounded) 1 ounce
Cumin seeds (pounded) 0.5 ounce
Salt 1/4 teaspoon
Water 1/2 cup
Kokum - Garcinia indica (soaked in water) 6 petals
Coconut milk 8 oz.
Grouper fillet (1.5" cubes) 2 lbs.

Method
Sauce: Heat oil in a pan and sauté the garlic for 2 minutes.
Add the red pepper, onions, and half the curry leaves and sauté till onion edges are a light brown.
Add tomatoes, turmeric, salt, coriander seeds, cumin seeds, jalapeno and mix well.
Add the water, bring to a boil and simmer for 15 minutes.
Cool the mixture and then grind to a fine paste.

Finishing: Bring the gravy to a boil with the coconut milk, curry leaves and kokum. Correct seasoning and consistency (you may have to add a little water) and gently ease the fish pieces into the gravy. Lower to simmer, cover and cook till done (approximately 10 minutes).