Rinse the fish fillets in cold water and
then dry them well on kitchen paper. Set aside.
Grind the
chilies, nuts, onion, garlic, ginger, turmeric and 1 tbsp of the oil to
a paste in a food processor or with a pestle and mortar. Heat the
remaining oil in a frying pan and cook the paste for 1-2 minutes,
without browning. Stir in the vinegar and water. Add salt to taste.
Bring to the boil, then reduce to a simmer.
Place the
fish fillets in the sauce. Cover and cook for 6-8 minutes, or until the
fish is tender. Lift the fish
on to a plate and keep warm. Reduce the sauce by boiling rapidly for 1
minute. Pour over the fish and serve. Garnish with deep-fried onions and
chopped chili.
