Marinate the fish steaks with turmeric powder and a little salt. Keep aside.
Dry roast 5-6 of the dry red chilies till they become lightly charred and you can smell a strong aroma of burnt red chillies. The fumes when you are charring the red chillies can set you into a fit of cough. Please keep the windows open / ensure ventilation in the kitchen when you do this step.
De-seeded the roasted chillies and soak in little warm water, 10 odd minutes or so. Blitz the chillies to form a smooth paste. Keep aside.
Heat 2 tbsp oil in a pan, shallow fry the fish steaks. Keep aside on a kitchen absorbent towel.
Add the remaining oil to the pan, when smoking hot, throw in the remaining dry red chilies, sauté for a minute or so, allow the chillies to release their aroma.
Now throw in the chopped tomato, add the salt and the red chili paste. Cook over low flame till oil starts to release from the masala.
Gently place the fried fish and cook over low flame for another 5-7minutes. Splash a little water if it is getting a bit too dry.
Adjust seasonings. Serve hot.
