Turmeric Salmon Coconut Curry

1. 1Cook the rice according to packet directions in a small pot with water, then set aside covered.
2. 2Pat the salmon dry with paper towel and cut into 3cm chunks.
3. 3Finely chop the garlic and grate the ginger.
4. 4Slice the celery into thin half-moons and slice the spring onions, keeping white and green parts separate.
5. 5Heat the light olive oil in a pan over medium heat, add the garlic, ginger, and white parts of the spring onion, and stir for 30 seconds until fragrant.
6. 6Add the turmeric, cumin, and chilli powder to the pan and stir for 30 seconds until fragrant.
7. 7Add the celery and cook for 2 minutes until slightly softened.
8. 8Pour in the coconut milk and bring to a gentle simmer for 3 minutes.
9. 9Nestle the salmon chunks into the sauce and simmer gently for 6-8 minutes until the flesh flakes easily when pressed with a fork.
10. 10Stir in the lime juice and taste, adding a pinch of salt if needed.
11. 11Serve the curry over the rice, topped with the green spring onion slices.

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