Dry roast green cardamom seeds, dry red chilies, black pepper, cloves, star anise, poppy seeds, coriander seeds and cumin seeds in a pan individually till fragrant. Cool the roasted spices and grind in a coffee grinder to a fine powder.

Make few slits on the salmon and liberally rub the spice blend on both sides. Marinate in the refrigerator for 30 minutes.

Soak kokum petals in ¼ cup of water for 15 minutes. Strain and keep aside.

Heat oil in a pan and saute the onion and garlic till the onions turn brown. Transfer to a food processor and grind with little water to get a fine paste.

In a medium sized pan heat oil and add onion and garlic paste. Stir well and cook for 3-4 minutes. Add tomato puree and sauté till oil starts separating. Pour in the coconut milk and bring to a boil.

Cut the marinated salmon into chunks and add them into the curry. Now add desired water and simmer for 10 minutes.

Season with salt and 4 tbsp of kokum syrup. Cook for another 5 min.

Serve with rice or a bread of your choice.