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 20 of 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, then add the fish fillets and simmer very gently.
Fry the rest of the curry leaves in a separate pan.
Pan fry the fish in non stick pan and finish with butter.
Serve in fish plate with masala mash, sauce and place the fish on top of mash and garnish with mixed cress.