Cook the Rice

• Start by rinsing the basmati rice under cold water to wash away any excess starch, then let it soak for a little while.
• Meanwhile, bring a pot of water to a gentle boil and add a touch of turmeric and a pinch of salt.
• Add the soaked rice and cook it just until tender. Once cooked, drain it and set it aside.

Prepare the Spiced Vegetables

• Heat a combination of margarine and neutral oil in a medium pot over medium heat.
• Add the sliced onion, fresh green chillies, and ginger and garlic paste, and sauté them slowly until the onion softens.
• Next, stir in the cinnamon stick and bay leaf allowing the spices to release their warm, fragrant aroma.
• Add your mixed vegetables along with a splash of water and a little salt.
• Cover the pot and let the vegetables simmer gently until they are tender but still hold a slight bite.
• Before combining with the rice, remove the cinnamon stick and bay leaf to keep the flavours balanced.

Combine Vegetables and Rice

• Gently fold the spiced vegetable mix through the cooked turmeric rice, taking care not to break the grains.
• Cover the pot and allow it to steam on very low heat for a few minutes so the rice absorbs the flavours of the vegetables and spices.

Cook the Spicy Salmon

• In a bowl, mix together Kashmiri chilli powder, turmeric, ginger and garlic paste, a pinch of salt and a little sunflower oil. Rub this spice mix all over the salmon fillets and let them rest for a short while so the flavours penetrate the fish.
• Heat a little neutral oil in a pan over medium heat, then carefully fry the salmon fillets until they turn golden and are cooked through. Cook each fillet for about five minutes per side, flipping gently to ensure even cooking without breaking the fish.

Serve

• To serve, plate the savoury rice first, then place the golden salmon fillets on top or beside the rice.
• Garnish with fresh coriander, serve immediately while warm, and enjoy.