Mild Indian Salmon Curry

• In a medium saucepan, heat half the butter with a dash of olive oil over medium heat.
• Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate.

• When the veggies have 5 minutes remaining, wipe out the frying pan, then return to medium high heat with a drizzle of olive oil.
• Add mild curry paste (see ingredients), tamarind paste (see ingredients), chickenstyle stock powder, coconut milk, water (for the curry), the brown sugar and remaining butter. Cook, stirring, until reduced, 2-3 minutes.

• Using a fork, gently flake salmon into chunks. Remove and discard skin, if desired.
• Add salmon, roasted veggies and baby spinach leaves to the curry and gently stir.