To make the dry spice mix:
1 tsp ground coriander
1 tsp ground cumin
1 tsp garamasala
1 tsp ground ginger
1 tsp paprika
2 tsp turmeric
1 tsp salt
1 tsp ground pepper
1/2 tsp chilli powder
2 tsp garlic powder
1 tsp onion powder
This spice will make twice the amount needed so it's perfect for keeping in a home made preserving jar and putting in the cupboard for next time.Ingredients
3 x 170g portions of salmon
2 tbsp vegetable oil
300g long grain rice
2 red onion finely chopped
3 large cloves of garlic
1 thumb of ginger
2 cinnamon sticks
1 tbsp dry mix
800ml chicken stock
200g baby spinach
1 handful of fresh coriander
2 limes
1 tbsp spice mix- for salmon
1 tbsp spice mix- for rice
Keep the rest of the mix for another curryHere’s how
Place all the spices into a pestle and mortar and grind to a consistent powder
Transfer the spices into an airtight preserving jar
Scatter 1 tablespoons of the spice mix over the pink side of the salmon
Drizzle with a bit of oil and turn the salmon over in the spices so the salmon is marinated
on all sides
To make cook the rice
Place the chopped onion and a splash of oil in a non stick pan
Add the crushed garlic and ginger
Season with a little bit of salt and cook for 10 minutes
Add the rice and cinnamon sticks and then pour over the chicken stock
Stir together and whilst bringing up to the boil
After there rice has cooked for 10 minutes, turn the heat off and leave the heat on- let it finish cooking for a further 10 minutes whilst you cook the salmon
Preheat a non stick frying pan before placing the salmon, pink side down into the hot pan
Cook on both sides for 4-5 minutes until fully cooked.
Poach 4 eggs gently in simmering water.
Lift the lid off the rice and then flake the cooked salmon over the top and serve with wedges of lime and the poached eggs
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