1. Mix together, the lemon juice, salt, ginger and garlic paste.
2. Rub this into the fish to coat well.
3. Cover and refrigerate for an hour.
4. Put oil and green chillies in a dish and cook covered, at high for 2 minutes.
5. Place the fish fillets over the oil and turn once to coat both sides.
6. Cook uncovered, at high for 4 minutes turning once.
7. Add the tomato puree and chilli powder, turn the fish and add the quartered tomatoes.
8. Cover and cook at high for 5 minutes.
9. Turn the fish, continue to cook, now at 70 degree for 7 minutes, turning once.
10. Serve garnished with coriander leaves.

Image: Flickr/creativecommons VirtualErn