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1
The day before you plan to serve this dish, put the onion, jalapeno, garam masala, and salt in a food processor.
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2
Pulse until the vegetables are finely minced.
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3
Add the canned tomatoes and their juices and pulse to combine and chop the tomatoes.
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4
Pour the tomato mixture into a large pot over medium heat and bring to a simmer.
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5
Add the buttermilk and soy sauce, and stir to combine.
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6
Cook until the mixture is reduced by half, about 45 minutes.
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7
Stir in the cheese until it is melted.
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8
Let the mixture simmer for another 20 minutes.
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9
The cheese will break down and be absorbed by the sauce.
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10
Cool the sauce to room temperature and refrigerate overnight.
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11
Preheat the oven to 350F (175C).
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12
Heat half of the sauce in a high-sided ovenproof skillet over medium heat.
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13
Freeze the other half for another time.
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14
When the sauce is steaming hot, add the fillets and, using a spoon, cover them with sauce.
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15
Transfer the skillet to the oven and cook for 15 minutes.
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16
Remove the pan from the oven and let the grouper rest in the hot sauce for 5 minutes.
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17
Spoon the grouper and lots of sauce into 4 bowls.
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18
Serve immediately.
