1. Grind and mash the tomatoes, crush and powder the cloves and cardamom.

2. wash salmon pieces with lemon and salt water and set aside.

3. Mix 1 1/2 tsps ginger garlic paste with 1 tsp chilli powder, 1 1/2 tsp coriander powder and turmeric and the fish pieces. Make sure fish pieces are well coated with the paste and spices and keep aside for 15 min.

4. Heat oil in a skillet on medium heat, add green chilies and than add onions. Fry them till light brown, then add rest of the ginger garlic paste, chilli powder, coriander powder and pinch of salt, wait for a minute and then add fish pieces and fry for another 5 minutes. Do not stir very often fishes may split into pieces.

5. Add ground tomatoes. To this add tamarind concentrate mixed in two cups of water (alternatively soak 500 gms raw tamarind into 2 1/2 cups of water and get the extract) Let it come to a boil, turn heat to low and cook for 15 min.

6. Add coriander leaves and cardamom and clove powder stir once and cook for another 5 min.

7. Turn off the stove. Leave the curry to cool for 20 min that give very good taste to fish.

Serve with hot plain white rice.