Step 1: Prepare Tamarind

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

Step 2: Prepare Fish

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

Step 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.

Step 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.

Step 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.

Step 6: Add Crushed Garlic

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Turn off the heat when there is still some gravy, as it will thicken further upon cooling.

• Ensure the fish pieces are gently mixed to prevent breaking.