Marinate the fish with salt and turmeric powder, and set aside for 15 minutes.
Heat oil in a pan and fry the fishes, one at a time, until they are lightly fried and keep them aside.
Add the chopped onion, and fry till translucent. Add the ginger garlic paste and fry for further couple of minutes.
Now add the red chili powder, cumin powder and coriander powder and mix well.
Add the coconut paste and a cup of water and cook till it reaches a boiling point.
Add the fried fish, green chilies and stir gently.
Reduce the flame and cook till the oil starts floating on top of the curry. Add the dill leaves and turn off the flame.
Garnish with the fresh coriander leaves and serve hot.