First, make the paste: Grind all the ingredients in order in a mortar to a smooth paste. Roast it in 1 tbsp oil for a few minutes until it becomes fragrant. Season with palm sugar, then add 2 to 3 tbsp water and simmer until thickened. Add tamarind water and fish sauce and again reduce. Taste: The sauce should taste sweet, sour, spicy and salty.
Marinate fish in fish or soy sauce for only 10 minutes. Drain and deep fry until crispy. To serve, pour sauce over fish and sprinkle with crushed chilies and basil.
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