Step-by-Step Instructions

1. 1.Prepare Tamarind

   Take a large lemon-sized ball of tamarind, wash it, and soak it in water to extract the pulp. Set aside.

2. 2.Prepare Fish

   Ensure salmon fish pieces are cleaned and cut into desired chunks.

3. 3.Heat Oil and Add Whole Spices

   In a pot, add 5-6 spoons of cooking oil and heat it. Once the oil is hot, add 1 spoon of mustard seeds, 1 spoon of cumin seeds, 4-5 cloves, 1 inch cinnamon stick, and a few sprigs of curry leaves. Sauté until fragrant, about 1-2 minutes.

4. 4.Sauté Onions and Cardamom

   Add 1 large chopped onion, 1 black cardamom, and 1 green cardamom to the pot. Fry until the onions soften and turn translucent, approximately 3-5 minutes.

5. 5.Add Ground Spices and Ginger-Garlic Paste

   Once the onions are soft, add a pinch of turmeric powder, 1 spoon of fenugreek powder, 1 spoon of cumin powder, 1 spoon of coriander powder, and 1 spoon of ginger-garlic paste. Fry well, stirring constantly, for about 2-3 minutes until the raw smell of ginger-garlic paste disappears.

6. 6.Add Crushed Garlic

   Add 3-4 crushed garlic cloves to the pot and continue to fry for another minute.

7. 7.Add Fish and Cook Partially

   Add the salmon fish pieces to the pot. Gently mix to coat the fish with the spices. Cover the pot with a lid and cook for about 3-5 minutes until the fish changes color slightly.

8. 8.Season with Chili and Salt

   Add red chili powder and salt to taste. Mix well, ensuring the spices are evenly distributed over the fish pieces. Cook for 1-2 minutes.

9. 9.Add Tamarind Extract and Water

   Pour in 1/2 cup of the prepared tamarind extract and 2.5 cups of water. Stir gently to combine.

10. 10.Add More Water and Green Chilies

    Add an additional 1/2 cup of water (bringing the total to 3 cups of water added so far) and 5-6 chopped green chilies. Mix gently. Cover the pot and let the curry simmer until the gravy thickens and the fish is cooked through, approximately 10-15 minutes.

11. 11.Final Water Addition and Seasoning Check

    Add another 1/2 cup of water (total 3.5 cups of water added). Check the taste for salt and adjust if necessary. The gravy should be bubbling and thickening.

12. 12.Add Garam Masala and Final Simmer

    Add 1 spoon of garam masala. Mix gently. Cover and cook for another 2-3 minutes. The curry is ready when the oil separates and floats to the top, and the fish is tender.

13. 13.Serve

    Turn off the heat. The fish curry is best served after it has cooled slightly, as the gravy will thicken further and the flavors will meld.