Step 1

Using a vegetable peeler, peel some of the tough skin off drumsticks. Cut off the ends and then cut drumsticks into 3-inch lengths.

Step 2

Heat vegetable oil in a medium sized pot. Fry onion, garlic, and ginger and curry leaves in hot oil until fragrant, about 3 minutes. Add fish curry powder and continue to stir for another 2 minutes.

Step 3

Pour in water, cover, and bring to a boil. Remove lid. Add drumsticks, cover, reduce heat, and simmer for 10 minutes.

Step 4

Pour in coconut milk. When the liquid comes back up to a boil, season with salt. Add tomatoes and jalapeno (green) peppers. Cover and continue to simmer for another 5 minutes.

Step 5

Add salmon, cover, and continue to cook for another 10 minutes. Turn off stove.