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1
Rinse the fish fillets, cut into 2-inch pieces, and set aside.
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2
To prepare the masala paste, place the ginger, garlic, shallots, chiles, and fresh coriander in a food processor, mini-chopper, or stone mortar and process or grind to a coarse paste.
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3
Add the coconut and process or grind to a paste (if the mixture seems dry, add a little water as necessary to make a paste).
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4
Transfer to a bowl and stir in the ground coriander and turmeric; set aside.
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5
To prepare the tempering, heat the ghee or butter in a medium heavy skillet over medium-high heat.
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6
Toss in the curry leaves, wait a moment, then add the shallots and garlic.
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7
Lower the heat to medium and cook until starting to soften, for about 4 minutes, stirring occasionally.
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8
Add the chiles and cook until the shallots are very soft and touched with brown, about 5 minutes more.
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9
Set aside.
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10
Heat the oil in a wok or karhai or a heavy pot over medium-high heat.
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11
Add the mustard seeds, and when they have popped, add the curry leaves and masala paste.
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12
Lower the heat to medium and cook, stirring occasionally, until the oil rises to the surface, about 5 minutes.
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13
Add the water and fish tamarind or tomatoes and bring to a boil.
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14
Add the salt and the fish and simmer, turning the fish once, for 3 to 5 minutes, until just barely cooked through.
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15
Add the tempering mixture and simmer for a minute, then serve hot.
