Pour 1 tbsp oil to pan and heat it.

Once hot, add the salmon (room temperature) with skin side down.

Sprinkle salt, turmeric and red chilli powder and cook for 2 min.

Flip it and sprinkle salt, turmeric and red chilli powder. Add curry leaves in the oil (I used dried once, but fresh ones would be better!)

Now prepare the curry. Pour oil on pan and heat it up.

Once hot, add mustard seeds. Once they pop, add garlic and curry leaves.

Saute until the raw garlic smell disappears.

Now add onions and green chilli and saute until translucent.

Add tomatoes and cook until the mixture is mushy and oil separates from the sides.

Add all the dry spices - turmeric, red chilli powder, coriander-cumin powder, garam masala, salt - and cook until fragrant.

Taste and adjust the salt and tamarind water accordingly.

Now place the salmon skin side down and cover and cook until the salmon is fully cooked (the colour should have changed and it should be flaky).

Garnish with coriander and rest for ~2 hours. Serve with rice!