Poached in a fragrant broth redolent with spice and curry leaves, this delicate salmon dish is served with spinach and aromatic coconut rice for light and bright weeknight fare. Feel free to omit the chilli if you prefer a gentler version.
Rinse rice four times in cold water. Drain.
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.
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 poach for 6–7 minutes or until 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. Serve with lime wedges and remaining chilli.