Heat oil in a hot pan and add few curry leaves, crushed garlic, ginger and green chillies. Sauté until the raw flavour are gone. Reduce the flame and add Malvani masala powder, turmeric, Malvani masala paste and 4-5 pieces of triphad spice and mix. Add little water, salt to taste to the spices and mix. Add very little kokum juice, cover and cook this on a slow flame for about 5 minutes. After 5 minutes, add the fresh Bombay duck or bomli fish pieces, cover and cook over a slow flame for 3 minutes. Add coconut milk and simmer for a minute. Do not mix the fish too much as they are very delicate and would break. Sprinkle some coriander leaves and switch off the flame.