Soak the chilies in water for half an hour. Grind along with the garlic and little water into a paste. Add rest of the ingredients and mix well.
Marinate the fish with a pinch of salt and 1 tsp. lime juice for 10 minutes. Then smear the ground paste liberally on the fish and refrigerate for 15-20 minutes.
Grill for 25-30 minutes by basting with the remaining marinate halfway through. Serve with onion rings, sliced tomato, lime, green chilies and coriander leaves.
