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.
Soak the roasted chillies in little warm water, 10 odd minutes or so. Blitz the chillies to form a smooth paste. Keep aside.
Heat 1 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, gently place the fried fish, add the salt and red chili paste.
Cook over a low flame till oil starts to release from the masala. Splash a little water if it is getting a bit too dry.