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In a large skillet or wok, heat oil over medium heat. Add onion, garlic and salt; cook until very tender, 6 to 7 minutes. Stir in turmeric and chile flakes and cook, stirring, 30 seconds. Meanwhile, dissolve tamarind paste in 1 cup hot water. Strain out and discard any seeds or stems. Add liquid to the skillet and stir to mix well.
Carefully transfer mixture to a blender and pulse until just chopped. Return liquid to the skillet. Add coconut milk and bamboo shoots and bring to a boil. Add fish fillets, skin side down. Spoon sauce over fillets, reduce heat to medium-low, cover and simmer 15 minutes or until fish is opaque throughout. Garnish with basil.