1. Finely dice the onion and fry in vegetable oil until softened.
2. Add garlic, ginger, and powdered spices. Stir well.
3. Add lentils and half the water, then cover and simmer for 10 minutes. Check and add more water if needed.
4. Pan-fry the seasoned salmon fillets in vegetable oil, skin side down. Dust with chilli and curry powder for colour and flavor.
5. After 4 minutes, carefully turn the salmon and let the spices caramelise for another 4 mins
6. Cook lentils for 20 minutes total, then add spinach and let it wilt.
7. Season with salt and pepper, then stir in coconut milk.
8. Serve the dahl in bowls.
9. Flake the salmon over the dahl.
10. Squeeze lime juice on top and sprinkle with fresh coriander.
11. Finish by placing the crispy salmon skin on top for a gourmet touch.
12. Enjoy!

I will admit this looks is a little fiddly but cooking a curry form scratch is extremely satisfying and mind-bendingly good to eat.  Some steps like grinding spices can be simplified and i have included these shortcuts in brackets. Pour yourself a drink and put some music on – you will enjoy making this! 

Its best to prep all your ingredients first before cooking anything:

• Grate your ginger, turmeric and garlic into a paste (a shortcut here would be to put onions, garlic, turmeric ginger and chilli in a blender and whizz to a paste)  
• Grind your spice mix into a powder and remove any cardamon husks.  

Now you are ready to cook: 

1. In a sauce pan or wok, add a few glugs of veg oil. Add curry leaves, a few fennel seeds and a star anise to flavour the oil – careful the curry leaves will spit! (skip this step as a shortcut) 
2. Add onions to the oil and gently fry until they begin to soften 
3. Then add your garlic, ginger, turmeric paste. Mix well with the onions and continue to simmer. 
4. Then add your spice mix (or 2 tsps of curry powder for shortcut), tomato puree and tamarind puree.   
5. Mix well leave the whole lot to simmer for 5 mins or so 
6. Add a bit of water if it’s beginning to dry out, add your shrimps and mix through 
7. This is a great curry as it is now but if you like a coconut element add a tin of coconut milk. 
8. Simmer until prawns are done – 5 mins max (OR add frozen prawns and cook for longer) 
9.  Serve with basmati rice and garnish with sliced red chilli, crispy onions and coriander leaves 

1. Wash the mussels in a colander to remove any dirt or grit and pull out and discard any of the beards. Throw away any mussels that have cracked shells, or are not firmly closed, and don’t shut when tapped firmly.
2. Heat a large saucepan until hot. Add the vegetable oil and spring onions and stir fry for a few minutes until just softened.
3. Stir in the Thai green curry paste and coriander stems and cook for 1 minute, then add the coconut milk and stir well.
4. Tip the mussels into the pan, stir once then cover with a lid and cook for 4-5 minutes, giving the pan an occasional shake. The mussels will open as they are cooked – discard any that don’t open.
5. Add the lime zest and juice and coriander leaves and stir once more.
6. Divide between serving bowls, top with the sliced chilli and serve the lime wedges alongside.