Cut the fish into pieces according to your preference, I made into 4 big pieces. Remove the scales & wash them a multiple times under running tap water. Pat them dry with the help of paper towel.
Next, smear the fish pieces with a pinch or two of turmeric powder + salt and set them aside.
In the interim heat up a wok or skillet over medium high heat add about 2 tbsp oil.
When the oil becomes moderately hot gently release the fishes to the oil & fry them until lightly golden from both sides. Set aside the shallow fried fishes.
In the same oil & the same wok release the sliced onions & saute over medium low heat until limp & soft. Add salt to quicken the process.
When the onions are all limp add the crushed garlic pods + green chilies & saute for 2-3 more mins or until the garlic are slightly soft.
Now, add the chopped tomatoes & saute until the tomatoes are completely mushy & oil begins to leave the sides of the wok. Cover & cook to quicken the process.
Next, add the spices & mix well. Saute for 1-2 mins until the masalas are slightly fragrant. Do not saute much. stop at this point.
Now, add warm water to the wok & mix everything well. Cover & simmer for 3-4 mins.
Next, add the shallow fried Salmon fishes to the curry sauce and cover and simmer on low for another 1-2 mins. Serve immediately. Enjoy!