Salmon in tamarind sauce

Salmon fillets 2 lbs., cut into 3 inch breadth pieces, garlic paste, 1tsp., black pepper
powder 1 tsp., salt to taste, lemon juice 2 tbsp.
Marinate salmon with the ingredients, keep for an hour. Shallow fry in required
coconut oil.
For sauce
Tamarind concentrate 2 tsp., onion 2, ginger 1 inch piece, garlic clove 2, all finely
chopped, green chilly 4, silted, coriander powder 1 tbsp., paprika powder 1 tsp.,
methi powder 1/4 tsp., turmeric powder 1/4 tsp., red chilli flakes 2 tsp., salt to taste,
coconut oil 3 tbsp.
Heat oil in a pan, drop in onion and  garlic, sauté till well cooked, add tamarind sauce,
 spice powders and salt, sauté till raw taste gone and oil clears, add green chilli,
and chilli flakes, if required add a little hot water to adjust the consistency of the
sauce.
Transfer  fish fry into a serving plate and top with the tamarind sauce.
Serve with rice.