Clean and gut the catfish, then score on
both sides before rubbing with tamarind and salt. Set aside to stand for
15 minutes. Fire up a charcoal grill and cook the fish over the hot
charcoal until it is cooked. Press the fish with the back of a spoon so
that the spices will be absorbed by the fish. Mix the ground spices with
coconut milk. Allow to simmer and stir from time to time until the milk
boils. Add basil leaves. Remove from the heat and pour over the grilled
fish and serve.