To make turmeric rice, heat the vegetable oil in a medium sauce pan over medium heat. Add the onion and cook for 3 mins. Add the garlic, cumin and turmeric. Cook stirring for 1 min. Add the rice and cook, stirring for 2 mins. Add the stock and bring to the boil. Reduce heat to low. Cover and cook for 15 mins or until the rice is almost tender. Remove from the heat. Set aside for 10 mins to steam. Use a fork to separate the grains. Stir through the almonds and coriander.
Meanwhile, heat a char grill or barbecue plate on high. Rub the salmon all over with the curry paste to coat. Cook the fish for 3mins each side or until cooked through.
To make the cucumber raita, combine the yoghurt cucumber and mint in a small bowl. Season well.
Divide the turmeric rice between the serving plates. Break the salmon into large pieces and place on the rice. Top with raita to serve.
