Wash and drain the fish well.

Mix half the chilli and turmeric along with salt into a paste. Rub into the fish and allow to marinate for 10 minutes.

Heat half the oil in a frying pan and fry both the sides just till brown. Switch off.

Meanwhile, in a bigger saucepan, heat the rest of the oil. Add half the onions and saute till fried. Drain and set aside.

Add the remaining onion and saute till translucent.

Add the ginger garlic paste and chillies and saute till raw smell is gone.

Add the remaining chilli-turmeric powders, tomatoes and coriander powders and saute till nicely browned.

Add a cup of water and bring to boil. Adjust seasoning. Cook till the masala thickens.

Add the fried fish along with the oil in the pan. Add the fried onion and more water if required. Cook, stirring occassionally, till oil appears on top.

Sprinkle the garam masala powder and coriander leaves.

Serve hot with pathiris or chapathis.