Salmon Curry Recipe

• 1 lb. (400 to 500 grams) salmon
• 2 tablespoons oil ((I use coconut oil))
• ¼ teaspoon mustard seeds or fennel seeds
• 1 to 2 sprigs curry leaves ((leave out if you don't have))
• 2 to 3 garlic cloves (fine chopped or crushed)
• 1 cup (1 large) onion ( fine chopped)
• 1 green chili ((optional) slit)
• ¼ cup (1 medium) tomato (fine chopped)
• ½ to ¾ teaspoon salt ((adjust to taste))
• 1 to 1¼ teaspoon red chilli powder ((plus more to sprinkle on salmon))
• ¼ teaspoon turmeric ((plus more to sprinkle))
• ½ teaspoon garam masala or cumin with a dash of hazelnut powder with black pepper
• 1 to 1¼ teaspoon coriander powder
• 1 to 2 tablespoons tamarind ((or 1 teaspoon amchur, or 2 tbsps lemon juice, adjust to taste))
• 1 to 1½ cups water ((use only as needed))
• ½ cup coconut milk ((optional))
• 2 sprigs coriander leaves

Directions