Fish curry

Salmon 1 lb., cut into 2 inch cubes, turmeric powder 1/2 tsp., paprika powder 1 tbsp.,
 salt to taste, ginger garlic paste 2 tsp.
Marinate fish pieces and refrigerate for 2 hours.
Shallots 6, thinly sliced, green chilly 3, silted, curry leaf a sprig, tomatoes 2, sliced,
coconut oil 1 tbsp., gamboge cloves 4, fenugreek powder 1/3 tsp., hing a pinch.
Heat oil in an earthen wok, drop in shallots, half curry leaf, sauté till tender, add fish pieces,
combine well until the fish pieces discolours. Add gamboge and a cup of boiling water.
Allow to cook, reduce flame, add tomatoes, hing and fenugreek powder. Swirl the wok.
Garnish with balance curry leaves. Best to serve after 3-4 hours.