Wash the fish and pat dry with kitchen
towel. Rub the fish thoroughly with the turmeric and salt. Cut each
fillet into serving pieces. Heat a frying pan with oil and fry the fish
pieces until golden brown on both sides. Drain. Use a food processor to
blend the garlic, onion, tomato, and ginger into a smooth paste.
Heat a saucepan with oil and fry the
blended ingredients for a few minutes until the oil begins to separate
from the mixture. Stir in the chili powder and curry powder and about a
teaspoonful of salt with the coconut milk. Bring the mixture to the
boil, stirring. Simmer for a few minutes before adding the fish and
simmer again for another 10 minutes. Serve while hot with steamed rice
and other accompaniments.