Meen pollichathu/Foil-baked fish with indian spices

Ingredients:-

Fish -fillet or whole fish – 2 (tilapia, Pearl spot, King fish, Salmon, pomfret. I used snapper)
Marinade:
Turmeric powder - 1/2 teaspoon
Red chilly powder - 1 tablespoon
Pepper powder - 1 teaspoon (as per your tolerance level)
Salt to taste

For the masala
coconut oil – 2-3 tablespoon
Shallots finely chopped - 1 cup
Ginger chopped - a small piece
Garlic chopped -5 cloves
Green chillies sliced - 2-3nos
Chili powder - 1/2 teaspoon
Coriander - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Pepper powder – ½ teaspoon
Tomato - 1
Coconut milk (thick) - 1/4 cup
Lemon Juice -1/2 lemon
Curry leaves
Salt to taste

Tomato -1 (cut in thick round slices-optional)
Lemon -thin round slices (optional)
Aluminium foil/banana leaf

Method:

Clean the fish, and if using a large one with skin on, make gashes on both sides.
Mix together the marinade ingredients and generously rub it on to the fish. Keep aside for at least 1 hour. Fry it lightly (not crisp fried). In the same oil saute chopped shallots, ginger, garlic and green chillies. When they are soft, add chopped tomato. Then add all the powders, salt and curry leaves, mix it well. Add Lemon Juice and saute it well. 
Add thick coconut milk and let it stand on fire for 2 minutes, until it is thick. Masala is ready.

Take an aluminium foil. Put some gravy in the center. If using tomato and/or lemon slices, place them too. Then place the fried fish over it. Put little more gravy over the fish (you can add tomato and/or lemon slices too if you like that tangy taste). Fold the foil carefully and make sure the edges are secure so that the gravy won’t fall out. Bake it for 20-25 minutes on a preheated oven @ 180C.
Serve hot with rice.