Spicy salmon curry

Salmon fillets 500 grams, onion 1, thinly sliced, ginger paste, garlic paste 1 tsp. each,
turmeric powder 1/2 tsp., red chilly powder 1 tbsp., fenugreek powder 1/2 tsp., salt to taste,
tomato 1, sliced, curry leaf a sprig, gamboge 4 cloves, coconut oil 1 tbsp.
Heat oil in a shallow wok, drop in onion, curry leaf, sauté till tender, add ginger and garlic
paste, sauté till light brown, add curry powders, saute for 20 seconds, add gamboge and
11/2 cups of boiling water. While boiling add fish pieces, salt, allow to cook, simmer flame,
add tomato slices and allow to cook.
Serve after 4 hour for better taste.