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.

Pour vegetable broth into a medium-size pot and add butter (you will also need a tight-fitting lid). Place pot on the stove over high heat.

While broth is coming to a boil, add the saffron, chili, and a squeeze of lemon or lime juice. Stir well.

Add the rice, plus the salt and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.

When most of the liquid is gone, turn off the heat and place lid on tight. Allow the pot to remain on the burner another 5-10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice.