Salmon & Tomato Curry With Dill Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a pot with a matching lid, with a knob of butter over a medium heat

Add your white long grain rice to the pot with a pinch or salt and cook for 2 min or until the rice has darkened slightly in colour

Add 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, peel and slice your brown onion[s] finely

Heat a large wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 5-6 min or until softened

While the onion is cooking, peel and finely chop (or grate) your garlic

Chop your tomatoes into small, bite-sized pieces

Meanwhile, chop your dill finely, including the stalks

Add your salmon fillet[s] (skin-side up) to a baking tray (use tin foil to avoid mess!)

Put the tray in the oven for 12-15 min or until the salmon is cooked through

Tip: Your fish is cooked through once it's opaque and flakes easily!

Once cooked, peel the skin off the salmon and discard

Once the onion has softened, add your curry powder, chopped garlic, ginger paste and tomatoes to the pan and cook for 3-4 min further or until the tomatoes start to break down

Chop your creamed coconut roughly (if required!)

Meanwhile, dissolve your vegetable stock mix, tomato paste and chopped creamed coconut in 300ml [450ml] [600ml] boiled water – this is your coconut stock

Once the tomatoes have started to break down, add the coconut stock to the pan and cook for 3-4 min further until thickened slightly

Once thickened, add the cooked salmon to the pan, and spoon the sauce over – this is your salmon & tomato curry