Bring salmon to room temperature. Rinse it well under running water and pat dry with a kitchen tissue.

If using tamarind, soak it in half cup hot water.

Pour 1 tbsp oil to a nonstick pan and heat it.

When the oil turns hot, place the salmon with the skin side down.

Sprinkle 1 pinch of each - salt, red chilli powder and garam masala. Fry it for 1 to 2 mins & then carefully flip.

Repeat sprinkling salt, red chili powder and garam masala on the other side. Add curry leaves towards the sides in the oil.

Fry just for another 1 to 2 mins depending on the thickness of the fillet.

Salmon should be partially cooked, not fully. Gently remove it to a plate along with crispy curry leaves and set aside.

Pour 1 tablespoon oil to the pan and heat it.

Add mustard seeds. When they pop, add curry leaves and garlic.

Saute until the garlic smells fragrant.

Then saute onions and green chilies until onions turn golden.

Then add tomatoes, salt, turmeric, red chilli powder, garam masala and coriander powder.

Saute all of these until tomatoes break down and the masala turns fragrant. The mixture should leave the sides of the pan as well.

Pour 1 cup water and ¼ cup tamarind water. Mix well and cook until the onions turn completely soft. The curry should thick yet slightly be runny at this stage.

Taste the curry and add more salt and tamarind if needed.

Optional - Pour coconut milk and stir.

Gently place the salmon (skin side down) and pour some of the curry over the fillets.

Cover and cook on the lowest flame until the salmon is cooked completely. When it is done you can see the color changes. Press down the fillet gently, if done it flakes.

Sprinkle coriander leaves. Rest the salmon curry for atleast 2 hours before serving.