Instructions: 1. Garam Masala: Dry roast the spices separately in a pan on moderate heat until they give off their aroma and are lightly roasted - be careful not to burn. Combine all the spices in a coffee grinder or mortar and pestle and grind until a fine powder. Store in an airtight container.

2. Spicy Coconut Broth: Heat oil in a large pan and cook onions until transparent. Add tumeric and ginger and cook on low heat for about 20 minutes, then add remaining ingredients. Bring to the boil, then simmer for 5 minutes.

Check for seasoning.

3. While broth is cooking, cook the salmon and jasmine rice. The salmon can be poached in fish stock, char grilled or pan fried. To serve, spoon some rice into a wide soup bowl and top with salmon. Pour over the broth.

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