Mix chili powder, turmeric powder, ginger, garlic, vinegar, and salt with 1/4 cup water in a bowl to create a masala marinade.
Wipe off any excess water from the cleaned fillets, and score the skin about 1 cm apart
Cut the fillet to 3 or 4 pieces, and marinate for 15 minutes.
Heat some oil in a pan, and fry the sliced shallots on a medium flame stirring frequently.
Fry till the shallots turn brown, and switch off the flame.
Leave the shallots in the pan for some more time to get them to a crispy consistency.
Boil some water in a pot, and cook the kashmiri chillies and tomatoes till they are tender.
Switch off the flame, and when it's cooled down a bit, peel the tomatoes. Keep only the flesh.
Puree the tomatoes and kashmiri red chillies with 1/4 cup water in a blender.
Heat a pan, and reduce the blended tomato-chilly puree to a semi-thick paste.
Heat some olive oil in a thick non-stick pan, and on a medium flame fry the marinated fish fillet pieces.
Fry the pieces skin-side down.
Once the skin side is cooked to a crispy consistency, turn them over and fry on the other side.
Fry till the fish fillet pieces are cooked to a nice brownish texture on both sides.
Take them off the pan, and fry the remaining pieces as well.
To serve, apply a layer of the tomato-chili paste on a plate, and place a piece of the pan-fried sea bass on top of this.
Garnish with some crispy fried shallots, coriander leaves, and serve with a slice of lime.