Burmese Salmon Curry

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Thinly slice spring onion, red onion and finely dice tomato and courgette. Set all aside. Pat salmon dry and remove any remaining pin bones. Remove skin and cut into 2cm cubes and set aside.
3. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook onion, garlic, ginger and courgette for about 1 minute until tender. Add Burmese spice and cook for about 1 minute until fragrant. Add tomato paste and cook for a further 1 minute, stirring constantly.
4. Add tamarind pulp, stock, salt, tomato and fish sauce and bring to a simmer. Simmer for 2-3 minutes until reduced slightly. Add salmon, cook for 1 minute and remove from heat and set aside for about 2 minutes. The residual heat will continue to cook the salmon. Gently stir through butter and season to taste.
5. While salmon cooks, thinly slice spinach and fold through rice when cooked.
6. To serve, spoon ¾ cup of rice into bowl and spoon over Burmese salmon curry. Sprinkle over spring onion. Sprinkle over coriander.