a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ 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, cut the salmon fillets into 3cm chunks. IMPORTANT: Wash your hands and equipment after handling raw fish.

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

b) Once hot, add the tandoori masala spice 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.

b) Lower the heat to medium and add the salmon pieces to the sauce, stirring to coat. Season with salt and pepper.

c) Simmer gently until the fish is cooked, 6-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 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.