Curry leaves
Do not stress if you don’t have curry leaves or cant get hold of them. You can leave them out, or you can add the stems of the coriander leaves - just rip off the leaves and set to one side and then bung the stems, whole, as they are into the pan. Right at the end you can scoop them out but they will have given so much flavour.

Curry powder
I always opt for mild curry powder because a.) I am a wimp but also b.) I prefer the mild kind so you can build in the flavour in layers rather than just an overpowering hit of curry powder. Of course you can use what you have and what you like. Curry powder is a real thing here in UK and I think most people would likey to have a jar of it in the cupboard, I’m not sure if that is true worldwide. If you have no idea what I’m talking about - it is a blend of spices which you could definitely replicate. If I had no curry powder I would add 1/2 tsp each of turmeric, ground cumin, ground coriander, and a tiny pinch of chilli flakes. This BY NO means all that is included in curry powder, but I think this combination would work really well with this recipe and would result in a similar-ish taste.

Salmon
I’ve kept the salmon simple here as it gets so much flavour from this sauce. I love salmon roasted simply with a little olive oil (or butter) and plenty of seasoning. If you use good quality salmon this is going to taste delicious. By all means jazz your salmon up with a little dijon or chilli or panko. Coconut panko would be delicious!

If you have left over sauce
Which you might or might not depending on your portion size and how you are feeling but know that it freezes very well. Or pop it in the fridge and use it the next day or the day after - warmed through gently poaching some prawns, throw in some noodles and beansprouts. Delicious!

Don’t fancy salmon?
You can use chicken here which would be lovely. I would be tempted to pan fry some chicken thighs, skin on, bone removed, or skinless works too. For skinless I would dip them in a little seasoned cornflour before frying in a pan until crispy. For skin on, cook skin side down with a weight on them for about 8 minutes and then flip them over for another 2 minutes until cooked through. Prawns would be very nice, as would cod. Chicken / turkey / pork / lamb meatballs would all be excellent. In fact that might be how I serve this next.

Give this one a go and let me know how you get on, I love that so many of you send me photos of your dishes. Makes me so happy!