Step 1

Bring salmon to room temperature. Rinse it well under running water and pat dry with a kitchen tissue.

Step 2

If using tamarind, soak it in half cup hot water.

Step 3

Pour 1 tbsp oil to a nonstick pan and heat it.

Step 4

When the oil turns hot, place the salmon with the skin side down.

Step 5

Sprinkle 1 pinch of each - salt, red chilli powder and garam masala. Fry it for 1 to 2 mins & then carefully flip.

Step 6

Repeat sprinkling salt, red chili powder and garam masala on the other side. Add curry leaves towards the sides in the oil.

Step 7

Fry just for another 1 to 2 mins depending on the thickness of the fillet.

Step 8

Salmon should be partially cooked, not fully. Gently remove it to a plate along with crispy curry leaves and set aside.

Step 9

Pour 1 tablespoon oil to the pan and heat it.

Step 10

Add mustard seeds. When they pop, add curry leaves and garlic.

Step 11

Saute until the garlic smells fragrant.

Step 12

Then saute onions and green chilies until onions turn golden.

Step 13

Then add tomatoes, salt, turmeric, red chilli powder, garam masala and coriander powder.

Step 14

Saute all of these until tomatoes break down and the masala turns fragrant. The mixture should leave the sides of the pan as well.

Step 15

Pour 1 cup water and ¼ cup tamarind water. Mix well and cook until the onions turn completely soft. The curry should thick yet slightly be runny at this stage.

Step 16

Taste the curry and add more salt and tamarind if needed.

Step 17

Optional - Pour coconut milk and stir.

Step 18

Gently place the salmon (skin side down) and pour some of the curry over the fillets.

Step 19

Cover and cook on the lowest flame until the salmon is cooked completely. When it is done you can see the color changes. Press down the fillet gently, if done it flakes.

Step 20

Sprinkle coriander leaves. Rest the salmon curry for atleast 2 hours before serving.