This curried salmon, which I made just for me, contained:
1 salmon steak
1tbsp sunflower oil
2 green peppers
2 cloves garlic, chopped
1tsp cumin seeds, 1/2tsp coriander seeds, 5 cardamom pods, 6 black peppercorns, toasted over a low heat in a small saucepan, and ground in a mortar
2/3 tsp turmeric
1/3tsp cayenne pepper
4 red chillis, whizzed in an electric vegetable mill until roughly chopped
(It doesn't have to be as hot as this, of course. Ginger would have been a nice addition, as would coriander leaves, scattered over the dish at the end of cooking.)
I warmed the oil and butter in the pan, and threw in all the ingredients except the salmon. I covered the pan and cooked everything gently, and then uncovered the pan to evaporate most of the liquid.
This process took about 30 minutes. I put in the salmon steak, and cooked it in the covered pan (again over a very low heat) for about 15 minutes. As you can see, towards the end I chopped it into three pieces to speed the cooking.