Put rice into 400 ml boiling salted water and let it swell for 14-16 minutes in a closed pot. Meanwhile peel onion and garlic. Chop onion finely. Cut the chilli lengthwise and scrape out the seeds.
Finely chop the chilli and garlic. Peel ginger and grate finely. Heat clarified butter in a pot or large pan. Fry garlic, onion, ginger and chilli in it until transparent. Dust with turmeric and deglaze with coconut milk.
Season with salt, pepper and half of the lime juice. Let it boil down for 5 minutes at low heat. Wash the salmon, dab dry and cut into cubes. Wash the prawns and peel them except for the tail fin.
Remove the bowel. Season salmon and shrimps with salt and pepper. Sprinkle with remaining lime juice and let it simmer in coconut stock at low heat for 6-8 minutes. In the meantime, drain the rice if necessary and let it drip off.
Pour the rice into 4 oiled ramekins and turn out onto 4 plates. Add salmon-curry and garnish with coriander.