Step 1

Heat oil in a saucepan over medium heat. Add mustard and cumin seeds, and cook for 1 minute or until popping. Add onion and cook, stirring, for 3-4 minutes until softened.

Step 2

Add garlic, ginger and curry leaves, and cook for a further 1-2 minutes until fragrant.

Step 3

Add tamarind and tomato paste, and cook for 1 minute, then add canned tomato, fresh tomato and 1 cup (250ml) water.

Step 4

Simmer for 5 minutes or until slightly reduced. Add salmon and cook for 4-5 minutes until just cooked through.

Step 5

Top curry with sugar snap peas and serve with coriander leaves, chilli, coconut flakes and naan bread.