Ingredients: 

• 3 salmon fillets

• 1 large onion, thinly sliced

• 3 cloves garlic, sliced

• 2 sprigs curry leaves

• 2 medium tomatoes, chopped

• 2 green chilli, halved and seeds removed

• 2 tsp turmeric powder

• 3 tsp cumin powder

• 1 stick cinnamon

• 1 tsp cumin

• ½ tsp mustard

• 200 ml coconut cream

• 2 cups water

• 2 tbsp lemon juice

• Coconut oil 

• Salt to taste

Method: 

1. Marinate the salmon fillets with 1 tsp turmeric powder, 1 tsp cumin powder and salt, set aside.

2. In a pan, heat some coconut oil and pan fry salmon fillets till golden brown. Remove fillets from pan and set aside.

3. Using the same pan, add more coconut oil (if needed), and saute the cinnamon stick, cumin and mustards seeds till fragrant. Then add the sliced onions, garlic and curry leaves. Cook onions till soft and slightly caramelised.

4. Now add the chopped tomatoes, green chilli and continue cooking for a minute or two. Add the remaining turmeric and cumin powder. Saute for another minute.

5. Pour in the coconut cream and water. Mix well and bring to a gentle boil. Add in the lemon juice. Season to taste.

6. As the curry simmers gently, carefully place the pan fried salmon fillets into the gravy. Continue simmering for another minute or so. Do not over boil as the coconut milk will curdle.