Add first seven ingredients with 2 teaspoons of olive oil and 0.5 teaspoon of salt into a blender or food processor. Blend until finely minced.

In a large soup pot over medium heat, add olive oil, onion, salt and pepper. Sauté for 5 minutes. Add the masala mixture and potatoes to the pot. Cook for 5 minutes. Add coconut milk and water. Bring to a boil on high heat, thencover and simmer on medium low heat for 15 minutes. Turn off the heat and completely immerse fish fillets in the soup. Let sit, covered, for 10 minutes,until the fish is cooked through. Stir gently and serve.