Heat oil in skillet and add mustard seeds, let it splutter. Add the fenugreek seeds and saute for few seconds.
Add curry leaves, shallots, ginger and garlic.Saute until shallots turn golden brown.
Reduce the heat to low and add chili powder, coriander powder, turmeric powder and fenugreek powder. Mix well. Saute for about 5 minutes ,stirring continuously until the color changes to a deep brownish red.
Add water and bring it to a boil.
Add salmon steaks and salt to taste. Cover and cook over medium heat, until fish is cooked and sauce is thick.
Remove from heat and keep covered for at least one hour for the flavors to blend in.