Clean the fish and remove the scales,
gills, entrails, fins and head. Cut a slit along the underside of the
fish from the head to the tail. Careful not to cut off the tail. Rub the
fish with turmeric, shallots and salt. Stuff the fish with some of the
ground spices and grill over hot charcoal. Brush with melted margarine
at intervals until the fish is cooked. Heat a wok with oil and saute the
remaining ground spices until fragrant, then pour over the fish. Serve
immediately while still hot.