Ingredients
2 salmon fillets
100ml natural yoghurt
1tsp curry paste
Half a green chilli
1 small onion, peeled & chopped
2/3 cardamom pods
2 tsp mustard seeds
200g brown rice
400ml hot vegetable stock
2 cupfuls of frozen peas
2 "blocks" of frozen spinach (or a few handfuls of fresh)
Method
Mix the yoghurt, curry paste and chilli together and pour over the salmon in a shallow dish - set aside and allow to marinate. Preheat the oven to 180 degrees.
Heat some oil in a pan and add the onion, cardamom seeds and mustard seeds. Cook gently for 5 mins until the onion softens. Turn up the heat and add the rice, stirring for a few mins. Pour in the stock, the peas and the frozen spinach (if you are using fresh spinach, add it at the very end) and bring to the boil. Cover and simmer for around 25 mins, keeping a close eye so it doesn't dry out - in which case, add a little more boiled water.
While the rice is cooking, put the salmon as it is into the oven and cook for around 20 mins.
Serve the rice with the salmon on top or on the side, sprinkled with some fresh coriander if you have it.
