Because salted Indian salmon is extremely salty and has a strong fishy smell, it should first be grilled with fresh fingerroot wrapped in banana leaf to mellow its odor. In addition, using dried shrimp as the main body of the relish will also help control the saltiness and minimize the fishy odor. Start making the relish by pounding the dried shrimp powder with garlic and without salt; only then should you add the fish. The rest of the procedure follows the making of a basic chili relish.