Start by chopping the onion, tomatoes, and green chilies.

In a large skillet, heat the vegetable oil over medium heat.

Add the chopped onions to the hot oil and cook until they are translucent.

Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.

Add the chopped tomatoes, curry powder, turmeric powder, and green chilies. Cook until the tomatoes break down.

Slowly add the coconut milk and stir to combine.

Gently place the fish fillets into the sauce.

Cover and let the curry simmer for about 10-15 minutes or until the fish is cooked through.