This delicate, golden-hued curry has roots in the fish-loving southern Indian state of Goa on the Arabian Sea. Gentle spice from chilli is evened out by creamy coconut to make a dish that is lip-smackingly good and fragrant. Don't be shy with the lime, it's all about the tang here.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Cover and set aside until ready to serve. While rice is cooking, continue with step 2.
Peel and chop onion. Peel and crush garlic. Peel ginger and finely grate. Rinse spinach, trim ends and cut into 10cm lengths. Pick coriander leaves from their stems and set aside. Finely chop stems.
Heat oil in a large, deep-sided frypan over medium heat. Add onion, garlic and ginger and cook, stirring, for 6–7 minutes or until softened.
Add coriander stems, chilli flakes and turmeric to pan and cook, stirring, for 30 seconds or until fragrant.
Add tomatoes, 125ml (½ cup) water and coconut milk and bring to the boil. Add salmon and cook, uncovered, for 8–9 minutes or until just cooked through and sauce has thickened.
Cut lime into wedges. Remove salmon from pan, remove skin and discard. Add spinach to pan and stir until just wilted. Season with salt. Divide rice and salmon between bowls and spoon over curry sauce. Top with reserved coriander leaves and serve with lime wedges.