See conversation above for links to the specific spices I used in this dish. If you are not so inclined, this dish will also be delicious with typical supermarket spices, just not as unique and not quite as vibrant (due to freshness of spices).
Heat the oil in a large, heavy pot over medium heat. Add the cumin seeds, fennel seeds and curry leaves (be careful of the curry leaves splattering). Stir the spices occasionally and let them roast until darkened and fragrant.
Add the onions with a pinch of salt. Turn the heat up to to medium high. Stir occasionally and cook until caramelizing, about 10-15 minutes. Keep some water by the cooktop to splash a little in if the onions start to stick or scorch.
Add the garlic, turmeric and silk chile pepper. Stir and let cook for 3 minutes.
Add the ground coriander, ground cumin and cinnamon. Stir and let cook for another 2 minutes.
Add the peaches with a pinch of salt. Reduce the heat to gently simmer, covered, for 20 minutes.
Combine all of the ingredients (spices and seasoning) except the fish and oil of course in a spice grinder. Grind to make a spice blend.
Divide the spice blend between the 4 filets and rub on both sides. Let rest until the peaches have cooked for 20 minutes.
First taste the peaches. They might need salt or lime juice. Once you have them tasting how you want them, reduce the heat and cook the fish.
Heat the 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. When it is hot, add the fish filets and cook until golden brown on each side and cooked through so that it flakes when pressed.
Spoon some Basmati rice into a shallow bowl. Place the cooked fish on top of it. Spoon some of the stewed spiced peaches beside the fish. Garnish with lime wedges and chopped cilantro if you have it.