Make the marinade: toast 1/2 tsp ground cumin, 1/2 tsp smoked sweet paprika and 1/2 tsp curry blend in a small nonstick pan for about 1 minute until fragrant, then transfer to a bowl and mix with 1/2 tsp lemon zest and juice, 3 minced garlic cloves and 3 tbsp plain yoghurt to form a smooth marinade.
Cut the salmon into thick squares (leaving skin on is optional) and add the pieces to the marinade, coating them thoroughly; cover and chill for a couple of hours or overnight.
Prepare the curry sauce: heat a large glug of olive oil in a large nonstick frying pan over low heat, then add 1 finely chopped or grated onion, 2 minced garlic cloves, 1/2 finely chopped red chilli and the coriander stalks; soften gently for about 10 minutes, stirring regularly.
Add 1/2 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp smoked sweet paprika and 1/2 tsp curry blend to the softened aromatics and cook for about 3 minutes to toast the spices.
Stir in a 400 g can of chopped tomatoes and 150 ml prepared fish stock, bring to a simmer and cook for about 15 minutes.
Add 185–200 ml coconut milk, simmer for another 5–10 minutes until the sauce thickens slightly, then stir in half the chopped coriander leaves and season with salt to taste.
When ready to serve, heat a nonstick frying pan with a splash of olive oil over medium heat, thread the marinated salmon pieces onto the skewers, and fry, turning to brown all sides; cook until just opaque with a slightly pink center, being careful not to overcook.
Serve the salmon skewers on rice with the curry sauce spooned over and scatter the remaining fresh coriander leaves on top; serve with lemon wedges if desired.
