Step 1

Heat the oil in a frying pan over a low heat. Add the onion, season and cook for 10 minutes until softened.

Step 2

Whizz the ginger, garlic and chilli in a small blender until finely chopped. Add to the onion with the ground spices. Fry for 3-4 minutes.

Step 3

Add the tomatoes and curry leaves, bring to the boil and simmer for 6-7 minutes. Pour in the coconut milk and lime juice, then bubble over a medium heat for 8-10 minutes.

Step 4

Pour half the sauce into a plastic container. Cool completely and seal, then freeze for up to 3 months.

Step 5

Add the spinach to the rest of the sauce. Simmer for 2-3 minutes until wilted, stirring constantly. Add the prawns and salmon and cook for 3-4 minutes or until the prawns are pink. Stir gently or the salmon pieces will break up. Serve with steamed basmati rice and lime wedges.