Mix 1 tsp salt and 1 tsp turmeric, and gently rub into the fish fillets.
Heat the coconut oil in a wide pan, then sauté the onion, chillies and garlic.
Add the curry leaves and keep cooking until the onion is translucent.
Add the rest of the turmeric and salt, pour in the coconut milk, heat through, and simmer very gently.
Pan fry the fish in a separate pan until skin is crisp.
Serve fish, sauce with steamed rice garnished with coriander cress.