To make the marinade put the cumin, paprika and curry in a small nonstick pan and toast for a minute. Add this to a bowl with all the other marinade ingredients.

Cut the salmon into thick sizes and then into squares. I like to leave the skin on but you can take it off if you prefer. It is likely that it will come off when fried anyway.

Coat the salmon in the marinade, cover with a cling and keep in the fridge for a couple of hours or overnight.

To make the curry sauce, heat a large glug of olive oil in a large non-stick frying pan and add the onion, garlic, chilli and coriander stalks and let this soften in the pan over low heat for about 10 minutes. Stir it regularly.

Add the ground coriander, turmeric, smoked paprika and curry blend and cook for about 3 minutes. Add the chopped tomatoes and fish stock and allow this to simmer for about 15 minutes.

Add the coconut milk and then cook for a further 5 – 10 minutes to thicken. Stir in half the coriander leaves that you have roughly chopped (save the rest to scatter over the finished dish)

When you are ready to eat, make your basmati rice according to the technique mentioned above or the packet instructions. I used brown basmati rice, which is healthier and has a lovely nutty flavour.

Heat a non-stick frying pan and add a splash of olive oil. Thread the salmon onto the skewers and fry over medium heat turning to brown on all sides. Be careful not to overcook the fish. Salmon is at its best when it's slightly pink on the inside.

Serve the skewers on the rice with curry sauce spooned over. Scatter the remaining fresh coriander leaves to garnish.