In a bowl, mix together the natural yogurt, ground cumin, ground coriander, ground turmeric, garam masala, paprika, and chilli powder.

Cut the salmon fillets into bite-sized pieces and add them to the yogurt and spice mixture. Ensure the salmon is well-coated. Allow it to marinate for at least 15 minutes.

Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté until it turns translucent.

Add the minced garlic and grated ginger to the pan. Cook for another 2 minutes, stirring frequently.

Pour in the tin of chopped tomatoes and simmer for about 10 minutes, until the sauce thickens.

Add the marinated salmon pieces along with any excess marinade to the tomato sauce. Cook for about 5 minutes or until the salmon is cooked through.

Stir in the double cream and cook for an additional 5 minutes. Season with salt and pepper to taste.

Garnish with fresh coriander leaves.

Serve the Salmon Tikka Masala hot with steamed rice or naan bread.