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Soak puli in 1 cup of boiling water.
Heat up coconut oil in pan.
Add mustard seeds and fenugreek seeds.
Add chopped onions, green chili, ginger, and garlic. Saute everything well.
Add kashmiri chili powder, turmeric, and saute until spices are cooked.
Add in puli, followed by asafoetida, salt, pepper and sprig of curry leaves. bring it to a boil.
Once oil starts floating at the top, it's time to add cleaned, washed, and cubed salmon pieces.
Slowly immerse fish pieces into the sauce using back of the wooden spoon. Put the lid on and cook.
Gently swirl the pan to mix the curry and not a spoon because the fish is delicate and can break apart.