Fish
This delicate, golden-hued curry has roots in the southern Indian state of Goa on the Arabian Sea, where fish is a staple ingredient. Gentle spice from the chilli is balanced by creamy coconut for this fragrant dish. Be generous with the lime to serve, as its sharp tang makes the dish sing.
Rinse rice under cold water. Place in a small saucepan with 310ml (1 1⁄4 cups) cold water over high heat and bring to the boil. Reduce heat to medium and cook, covered, for 15 minutes. Remove from heat and stand covered for 5 minutes. Set aside and keep warm.
Meanwhile, finely chop onion and garlic. Peel ginger and finely grate. Wash spinach thoroughly, trim ends and cut into 10cm lengths.
Heat oil or ghee in a large, deep-sided frypan over medium heat. Add onion, garlic and ginger, and cook, stirring, for 5–7 minutes or until softened.
Pick coriander leaves from their stems and set aside. Finely chop stems and add to pan with chilli flakes and turmeric and cook, stirring, for 1 minute or until fragrant. Cut lime into wedges and set aside.
Add tomato passata and coconut milk and bring to the boil. Add salmon and cook, uncovered, for 6–7 minutes or until fish is just cooked through and sauce has thickened.
Add spinach to pan and cover with a lid. Cook for a further 2–3 minutes or until spinach is wilted. Season with salt. Divide rice between bowls and spoon over salmon curry. Top with reserved coriander leaves and serve with lime wedges.
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