Clean, cut and wash fish.
Pat them dry and marinate the fish in lime juice, chilli powder, salt, garam masala and coconut oil and keep aside for 30 minutes.
Take a baking tray, grease it with a little oil, put marinated fish and bake it in pre-set oven at 150 degrees C for 10 minutes.
For making the gravy:
1)Peel and slice onions (paper thin).
Blanch and chop tomatoes and soak poppy seeds in water.
Slice dry coconut and roast along with cumin, aniseeds, black and green cardamom seeds.
Chop green chillies, ginger and garlic.
Grind to a fine paste soaked poppy seeds, green chillies, dry coconut and spices along with curd.
Grind ginger and garlic separately.
Heat oil in a pan.
Add sliced onions, ginger and garlic paste and fry till golden brown.
Add tomatoes, turmeric, red chili powder, cinnamon and cloves and fry well.
When oil starts oozing out, add poppy seed paste and fry well for 2 to 3 minutes.
Add water and allow it to boil.
Mask the fish with the above gravy.
Bake for another 5 minutes and allow it to cool for 5 minutes.
Sprinkle with cardamom powder.