- 310g/11oz basmati rice
- 100g/3½oz peanuts, crushed
- 100g/3½oz fresh coconut, shaved
- 100g/3½oz fried onions
- 1 tsp whole cumin seeds
- 1 tbsp whole coriander
- ½ tsp caraway seeds
- 1 tsp mustard seeds
- 4 whole cloves
- 1 cinnamon stick
- 1 tsp ground turmeric
- 1 tsp ground black pepper
- 1 tsp red chilli powder
- 2 tbsp sunflower oil
- 1 onion, sliced
- 2 garlic cloves, finely chopped
- 2cm/1in piece fresh ginger
- 2 red chillies, finely chopped
- 2 tbsp red wine vinegar
- 1 tsp palm sugar
- 4 x salmon fillets, skin on 150-200g/5½-7oz per portion
- 1 x 400g/14oz can coconut milk
- 2 tbsp finely chopped fresh coriander
- For the coconut and peanut rice, place the rice in a large saucepan and add the water until it covers the rice by 2cm/1in. Cook until all the water has gone, and then place a lid on top and leave to cook for 10-15 minutes. Turn off the heat and leave to steam for 10 minutes.
- Just before serving stir through the peanuts, coconut and fried onions.
- For the salmon vindaloo, heat the grill to high.
- Heat a small frying pan and add the cumin, coriander, caraway, mustard seeds, whole cloves and cinnamon stick. Cook until the seeds start to pop, then remove from the pan, add to a spice grinder and grind to a powder.
- Pour the spices into a small bowl and add the turmeric, black pepper and chilli powder, and stir.
- Place the oil, onion, garlic, chillies, red wine vinegar and palm sugar in a food processor and blend to a paste. Add the mixture of spices and blend again.
- Preheat the grill to hot. Smear half of the paste on the salmon fillets and place on a baking tray. Put under the grill for 4-5 minutes.
- Heat a large saucepan and add the remaining paste and cook for 2-3 minutes. Add the coconut milk and cook for a further two minutes.
- To serve, place the rice in a large serving bowl and flake the cooked salmon over the top. Pour the sauce over and garnish with the chopped coriander.