Wash and cut the salmon fillet. Remove any bones that might be sticking out.

In a non-stick pot, add some oil. Add the mustard seeds and curry leaves when the oil is hot. Next add the onions and fry until the onions are translucent.

Add the ginger and garlic pastes, the green chile and continue frying.

Next add the eggplant and the tomatoes along with the masala powders: turmeric and fish masala. If you don't have fish masala, just add a tsp of coriander powder and 1/4 tsp of chile powder. Season with salt, and mix well to combine.

Add a cup of water and I let this cook on medium low heat.

When the gravy starts to thicken and the tomatoes get all mushy and you see the eggplant is pretty much cooked through, add the salmon pieces.

I also added the coconut milk. You can add more or less depending on your taste or completely leave it out. It's totally up to you.

Gently give it all a good stir. Add the coriander leaves, also season with more salt if needed.