Salmon Curry from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Sel

Ingredients

• 6 green chillies, chopped
• 8 garlic cloves, chopped
• 125 ml (½ cup) tamarind purée
• 5 cm (2 inch) piece of ginger, grated
• 3 tablespoons coconut milk powder or coconut cream
• 1 kg (2 lb 4 oz) salmon cutlets
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• ½ teaspoon ground turmeric
• ¼ teaspoon garam masala
• 1 onion, finely sliced
• 3 tablespoons oil
• 2 onions, finely chopped
• 1 ripe tomato, chopped
• 6 dried chillies
• 1 tablespoon cumin seeds