a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, halve the young pea pods widthways.

b) Pat the salmon dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: The fish is cooked when opaque in the middle.

c) When the salmon is cooked, set aside for now. Put the pan back on medium-high heat with a drizzle of oil.

d) Once hot, add the young pea pods to the pan and stir-fry until tender, 2-3 mins.) Next, add the curry powder and korma curry paste. Fry until fragrant, 1 min.

a) Stir in the passata, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then simmer, 5-8 mins, until the sauce has thickened.

b) Once the sauce has thickened, add the salmon back into the pan and turn to coat in the sauce.

a) Stir the peas and mango chutney into the curry.

b) Taste and season with more salt and pepper if needed.

c) Add a splash of water if it's a little too thick.

a) Share the rice between your serving bowls.

b) Spoon over your salmon masala.

Enjoy!