Curried Salmon Cakes

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1 pound skinless salmon fillet, halved crosswise

2 teaspoons curry powder, preferably hot

Kosher salt and freshly ground pepper

8 tablespoons store-bought tartar sauce

1/4 cup cracker meal or crushed saltines, plus more for sprinkling

2 tablespoons grated peeled ginger

1 bunch scallions, finely chopped

1 large egg, lightly beaten

1/2 red bell pepper, seeded and diced

2 stalks celery, thinly sliced

1 mango, peeled, pitted and diced

Juice of 1 lime

Vegetable oil, for frying