A fragrant curry from Tamil Nadu which i found in ” Masala” by Mallika Basu. If you like the sauce can be made in advance and the salmon added when you are ready to eat.
Heat the oven to 190C (170C fan)/350F/gas 5. Put the oil in a saute pan or wok over a medium-high heat and, once hot, add the mustard and fenugreek seeds and half the curry leaves.
When they start to sizzle, mix in the shallots and saute for five minutes, until soft, then add the garlic and cook for another five to seven minutes, until the mixture is pale golden.
Add the turmeric, chilli powder, pepper and tomatoes, stir for two or so minutes, until the mix turns pulpy, then stir in the coconut milk. While it’s coming up to a simmer, mix the tamarind paste into 500ml hot water, then pour into the pan.
Lower the heat and let everything simmer vigorously for five minutes, until you can see oil oozing through the surface of the curry.
Put the salmon fillets in an oven-to-table dish, cover with the curry mix, scatter over the remaining curry leaves and bake, loosely covered, for 20 minutes. Remove, leave to cool and settle for a few minutes, then serve.