Preheat the oven to 200'C.
Peel and finely dice the onion, garlic, chilli and ginger. Mix the chopped ingredients with the tandoori massala poweder, the yogurt, salt and sugar. Rub the marinade on to the salmon and leave to marinate for 15 minutes.
Heat a frying pan and add a splash of sunflower oil. Add the salmon to the pan skin-side up and cook until it begins to turn golden brown. Transfer to the oven and finish cooking for 6-8 minutes.
Place the potatoes in a pan of cold salted water. Bring to the boil and cook until the potatoes are tender. Drain the potatoes and then lightly crush with a fork
Peel and dice the onion. Pick the fresh coriander leaves from their stalks and roughly chop.
Heat a frying pan and add a splash of sunflower oil. Add the onions and the mustard seeds to the pan. Once the onions are soft, add the turmeric, curry leaves, cloves and ground coriander to the pan. Cook for a minute or two before adding the new potatoes. Remove from the heat, mix well and then fold in the fresh coriander.
Peel and finely dice the onion and the ginger. Cut the cherry tomatoes into halves.
Heat a pan, add a splash of sunflower oil and then sweat the onions with the ginger. Once the onions are soft, add the curry leaves, almonds, mustard, tomatoes, ground coriander and the turmeric. Season with salt and cook for 2-3 minutes. Add the yogurt to the pan, bring to a simmer and then remove from the heat.
Serve the salmon on a bed of massala potatoes and finish with the spiced yogurt and almond sauce.
«Try making this recipe using trout instead of salmon. Add another green chilli for an extra kick of spice.»