This prettily poached salmon luxuriates in a fragrant broth redolent with spice and curry leaves. It's a dish best served with a touch of smugness, given the spinach, turmeric and aromatic coconut rice make your aura of health shine a little brighter. Feel free to omit the chilli, if you want to keep things on the mild side.
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Add zest of ½ the lime and fluff with a fork. While the rice is cooking, continue with step 3.
Thinly slice zucchini into rounds.
Place coconut milk in a saucepan with 250ml (1 cup) water over medium-high heat. Add turmeric, curry leaves and cumin and coriander spice blend. Finely chop chilli and add ½ to pan with a pinch of salt and bring to the boil.
Reduce heat to low, add salmon and zucchini and poach for 6–7 minutes or until salmon is just cooked but still pink in the centre. Remove salmon gently, reserving poaching liquid.
Add spinach to poaching liquid and simmer for 1–2 minutes or until wilted. Squeeze in the juice of ½ the lime and cut remaining lime into wedges.
Divide rice between bowls. Spoon over a little of the poaching liquid and spinach and top with salmon and zucchini. Serve with lime wedges and remaining chilli.