1. Heat oil in a pan. Sprinkle salt on fish fillets and fry, flipping sides a couple of times, so that they get evenly cooked and lightly browned.
2. Drain on absorbent paper and set aside. Place the tomato in a bowl. Add coconut and a quarter cup of water and crush with a hand blender till properly blended. Add onion to the oil left in the pan after frying fish and sauté.
3. Add prawns and sauté for two to three minutes. Add tomato-coconut mixture and salt and cook. Add coriander leaves, ginger, red chilli sauce and mix and cook till the prawns are done. Add cream and mix. Transfer into a serving bowl. Place the fried fish over.
4. Garnish with a coriander sprig and serve hot.