Step 1

Heat the oil over medium high heat. When visibly hot, stir in the mustard seeds and when they begin to crackle, stir in the curry leaves and fry until fragrant. About 30 seconds.

Step 2

Stir in the chopped onion and fry for about 5 minutes or until soft and translucent. Then add the garlic and ginger paste and chopped chillies and stir them around in the pan for about 30 seconds.

Step 3

Now add the ground spices and stir well to combine. Add the chopped to tomatoes and stir again. Then pour in the coconut milk and bring to a rolling simmer.

Step 4

Add the salmon steaks to the pan and cover. Simmer covered for about 4 minutes or until almost cooked through.

Step 5

Take the lid off the pan. Be careful not to over cook the salmon! If the sauce is too thin, remove the salmon and cook it down some.

Step 6

To serve, season with salt and pepper to taste. Also add some lime juice to taste and garnish with fresh coriander (cilantro).