Start by searing the salmon filets. Pat them dry with paper towels and season with salt and black pepper.

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the salmon filets, skin side down.

Sear the salmon for 3-4 minutes on each side or until it's golden brown. Remove the salmon from the pan and set it aside.

In the same pan, add a little oil if needed. Add the grated ginger, grated garlic, and habanero(optional). Sauté for a minute or until fragrant.

Stir in the turmeric, ground cumin, salt, dry fenugreek leaves, and ground coriander. Cook for another minute until the spices bloom.

Pour in the coconut cream, lime zest, and lime juice. Stir everything together and let it come to a gentle simmer.

Reduce the heat to low and let the curry simmer for 5-7 minutes, allowing the flavors to meld together.

Place salmon fillets into the curry gently. If the curry thickens too much, you can add a little water or more coconut cream to reach your desired consistency.

Taste the curry and adjust the salt and spice levels if needed.

Garnish with chopped cilantro. Serve it hot with plain basmati rice.