Special Fish curry

Fish fillets 500gm, cut into square pieces (here salmon is used)
For marinade
Turmeric powder 1/4tspn, fenugreek 1/4 tsp., pepper powder 1tsp., salt to taste,
lemon juice 1tbsp., mix the ingredients together.
Marinate fish, keep for 2hrs.
Onion mediun 1, thinly sliced, ginger 2 inch pc, garlic cloves 6, both thinly sliced,
green chilly 2, silted, tomato 2, capsicum 1, both seeded and sliced length wise,
curry leaf 1 sprig, salt to taste, lemon juice 5 tbsp.
Turmeric powder 1/4 tsp., fenugreek powder 1/4 tsp., Kashmiri chilly powder 2 tsp.,
coconut powder 5 tbsp.
Preheat oven to 400 degree F , bake salmon for 15 minutes, add onion, garlic, ginger,
turn fish upside down and bake for another 10 mins.
Soak curry powder in lemon juice for 5 minutes. Dilute curry mix with enough water in
a wok, allow to boil,add baked items to the curry mix, add salt, curry leaves, green chilly
and cook till blended. Simmer flame, add coconut powder diluted in a little boiled water,
allow to bubble, adjust salt, add tomato, capsicum pcs, close the lid for 2 minutes, off the flame,
allow to cool, best to use after 4 to 5 hrs.

The speciality of this dish is -it's with out oil, my caption for this dish is

Salmon cool in lemon and coconut.