For the curry:

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460 g skin-on Tasmanian salmon, cut into 2-inch-thick pieces

Salt and pepper, to season

2 shallots

5 garlic cloves

1-inch knob ginger

1 large green chilli

1 sprig curry leaves

2 tbsp coconut oil

½ tsp turmeric powder

1½ tsp Kashmiri chilli powder

1¾ tsp coriander powder

1 cup water

100 ml coconut milk

1.5 tsp tamarind

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For the tarka (tempering):

2 tbsp coconut oil

1 tsp mustard seeds

½ tsp fennel seeds

¼ tsp fenugreek seeds

1 shallot, finely chopped

1 sprig curry leaves

¾ tsp sweet paprika

¼ tsp cayenne pepper

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1. Portion the salmon into 2-inch-thick pieces and season lightly with salt and pepper

2. In a mortar and pestle, crush the shallots, garlic, and ginger into a coarse paste

3. Heat the coconut oil in a large pan over medium heat and add the shallot–ginger–garlic paste, cooking for 5–6 minutes until it starts to caramelise

4. Add the curry leaves, sauté briefly, then add the turmeric, Kashmiri chilli powder, and coriander powder, stirring to coat

5. Pour in the water and bring to a gentle simmer, cooking for about 8 minutes. Add green chili here.

6. Add the tamarind and coconut milk, then simmer gently for another 5–6 minutes. Add in the canned salmon if using.

7. Slide in the salmon pieces and move the curry gently by swirling the pan, avoiding turning the fish so they stay intact and the coconut milk doesn't split

8. Simmer for about 15 minutes until the fish is cooked through and the sauce is glossy with a rich orange colour

9. For the tarka, heat the coconut oil in a small pan and add the mustard seeds, letting them pop

10. Add the fennel seeds and fenugreek seeds, then the curry leaves, chopped shallots, and sweet paprika and cayenne pepper, sautéing until golden and fragrant

11. Pour the hot tarka immediately over the curry and stir gently if desired

12. Serve hot with rice