Indian Salmon Kedgeree

Cut the salmon into 4cm (1 1/2 inch) cubes and toss in the vinegar with a pinch of salt. Lightly fry half the onion, the ginger and garlic in 1 tablespoon of the oil for 2 minutes. Stir in the garam masala and green chillies and cook for 2 minutes. Add the tomatoes and salmon and continue cooking until the fish is almost cooked. Sprinkle over the lime juice and stir in the coriander. Cover and set aside. Heat the remaining oil and add the remaining onion, the cinnamon, cardamoms and cloves and fry until golden. Stir the rice into the pan and fry for 2 minutes. Add the turmeric, chilli powder and the fish stock or water and stir well. Cover the pan and cook for about 25 minutes until the rice is cooked and all the liquid has beenabsorbed. To serve, discard the cinnamon stick and layer the rice and fish in a serving dish. Top with the raisins and almonds. To reheat later, transfer to an ovenproof dish, cover and heat through in a an oven preheated to Gas Mark 3/160 ?C/325 F for 10 minutes, or reheat in the microwave on full power for about 4 minutes.