Red snapper curry

Medium snapper 650 grams, cleaned and cut into pieces, wash well and sprinkle with salt.
Fish masala 2 tbsp., coconut milk 1/2 cup, curry leaf a sprig, fresh red chilly 2, silted, shallots 4,
ginger 2 inch piece, garlic cloves 4, all three thinly sliced, coconut oil a tbsp., salt to taste.
Heat oil in a shallow wok, drop in shallots, ginger, garlic and fresh chilly, sauté till tender,
add curry leaf and fish masala. Sauté for 20 seconds, add a cup of water, allow to boil,
add washed fish pieces, salt to taste. Allow to cook in medium flame. When cooked add
coconut milk, allow to bubble, swirl the wok. Serve after 2 hours with rice.