Cut the fish fillets into cubes.

Marinate the fish with chilli powder, salt and lime juice.

Cover the content with wrap or foil and leave it in room temperature for 30 mins.

Fry shallots, ginger and chilly for a minute and ground into a fine paste. Keep it aside.

Fry the fish in oil.

:- If you are health conscious, pan fry the fish with spray oil.

Add 3 tsp of oil (use fish fried oil ) in the pan and fry the onions until transparent.

:- Do not overcook.

Add the diced tomatoes until it blends with onions.

Add the paste to the mixture and cook for 2 mins and add the oyster sauce.

Add the fish to the content.

Add 1/2 cup of water to it.

Cover and cook for 2 mins.

Turn off the stove after 2 mins.

Add fresh chillies and coriander for flavour.

:- Serve hot with plain rice or roti.

:- You can also add a few slices of capsicum to the curry.