Shallow fried Salmon in coconut milk

Salmon fillets 2lb,cubed,lemon juice 2tblsp,black pepper powder 1tspn,salt to taste.
Marinate salmon with the ingredients, refrigerate for an hour.
Coconut oil as required, heat oil in a pan, just fry both sides of salmon and keep aside.

Onion medium1,chopped,garlic cloves 4,ginger 2'piece,both finely chopped, green chilly 4,silted,
curry leaf  2 sprigs, scallions chopped 1tblspn,salt to taste,garcinia camboge 4cloves,chili powder
2tspn,coriander powder 1tblspn,turmeric powder 1/4tsp,fenugreek powder 1/4tspn,coconut milk 1cup.
After hardening fish, in the balance oil, saute onion till tender, add garlic and ginger, saute till fragrant,
add 1sprig curry leaf and curry powders except fenugreek ,stir for 30 seconds, add garcinia and 11/2 cup water. Boil the mix, add fish pieces, allow to boil, simmer flame, add coconut milk, cook till gravy
blend together, add fenugreek powder, swirl the wok. Garnish with curry leaves and scallions. Serve
after 4-5hours to taste more delicious.