INGREDIENTS
2 1/4
lbs Salmon, skinless fillet
15
Cherry tomatoes
1
Cilantro, leaves
1 tbsp
Coriander, ground
2 tsp
Fennel, ground
2
Garlic cloves, large
1 1/2 tbsp
Ginger, fresh
1/4 cup
Onion
2
Serrano chiles, medium
1/2 cup
Tomatoes, canned
1 1/8 cups
Coconut milk, unsweetened
1 tbsp
Tamarind concentrate
1/4 tsp
Cardamom, ground
1/4 tsp
Cayenne pepper
1/4 tsp
Fenugreek, ground
1/2 tsp
Mustard seeds, yellow
1
Salt
1 pinch
Sugar
1/4 tsp
Turmeric
3 tbsp
Vegetable oil
1/3 cup
Coconut, unsweetened
8
Curry, leaves
2/3 cup
Water