Start by placing your skillet directly over the embers. Add the Ghee to the skillet and then add the Onion and saute for a few minutes.
Add the Curry Powder, Kashmiri Mirch, Tumeric, Coriander and Cumin and mix well. Saute for around 7-8 minutes. Depending on the heat you may need to move the skillet to the indirect side of your fire bowl. You just need to keep an eye on the heat.
Next, add the ginger and garlic ad cook for another 2-3 minutes before adding the chopped tomatoes and stirring really well.
After 5 minutes add the coconut milk and cook for 30 minutes, reducing the liquid. Keep an eye on how the mixture. I had to keep moving it between the direct and indirect area.
Add the Taramind Paste and stir well. At the same time add the Monkfish to the grill and cook direct turning frequently so it doesn't stick. After 5 minutes, remove the Monkfish and dice and add to the liquid. At the same time add the diced salmon and cook for around 10 minutes, stirring frequently.
Remove from the heat and serve with rice and naan bread.