Instructions

• Prep: Chop the 5 shallots, shred the 2 teaspoons ginger and mince the 3 garlic cloves. Measure out the spices (1/4 teaspoon mustard seeds, 1/4 teaspoon fenugreek seeds, 1 tablespoon chili powder, 1/2 tablespoon coriander powder, 1/2 teaspoon turmeric powder, 1/4 teaspoon fenugreek powder) and set the 2 sprigs curry leaves and 4 salmon steaks nearby. Rinse the 1 cup rice under cold water until the rinse water runs clear and drain.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. When the oil is hot, add the 1/4 teaspoon mustard seeds and let them splutter (about 20–30 seconds).
• Add the 1/4 teaspoon fenugreek seeds to the skillet and sauté for a few seconds, then add the 2 sprigs curry leaves, chopped shallots, shredded ginger and minced garlic. Sauté over medium heat until the shallots turn golden brown, about 6–8 minutes.
• Reduce heat to low and add the chili powder (1 tablespoon), coriander powder (1/2 tablespoon), turmeric powder (1/2 teaspoon) and fenugreek powder (1/4 teaspoon). Stir to combine and sauté for about 5 minutes, stirring frequently, until the mixture deepens to a brownish-red color.
• Add 1 cup water to the skillet and increase heat to bring it to a gentle boil. Taste and add salt to taste. Carefully add the 4 salmon steaks to the sauce, cover, and cook over medium heat until the salmon is opaque and flakes easily with a fork and the sauce has thickened, about 8–12 minutes depending on steak thickness. Remove from heat and keep covered for about 10 minutes to let the flavors settle.
• While the salmon is simmering (or immediately after, if you prefer), make the saffron rice: pour 2 cups vegetable broth into a medium pot, add 2 tablespoons butter, and place the pot over high heat. When the broth comes to a boil, add 1 teaspoon saffron threads and a squeeze of lemon or lime juice, and stir to combine.
• Add the drained 1 cup rice and salt to taste to the boiling broth mixture. Stir once, bring back to a boil, then reduce heat to low (just above minimum), cover tightly with a lid, and cook for 12–15 minutes, or until the liquid is absorbed.
• When most of the liquid is absorbed, turn off the heat, keep the lid on tightly, and let the rice steam in the closed pot for another 5–10 minutes. Fluff the rice with a fork and serve alongside the salmon curry.