• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 6 dried red Kashmiri chillies (or 1 tbsp dried chilli flakes)
• 2 inches fresh root ginger, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 tsp ground turmeric
• 1 tsp sea salt
• 2 tbsp white wine vinegar
• 1 tbsp coconut or vegetable oil
• 20 fresh curry leaves (or a handful dried)
• 1 tsp mustard seeds
• 2 onions, finely chopped
• 400g can plum tomatoes
• 400ml can coconut milk
• 1 tbsp light brown soft sugar
• 350g firm white fish, such as cod or haddock, cut into 2-3cm chunks
• 300g king prawns, deveined

400g tin butter beans, cannelloni beans or chickpeas

Method

1. Put the coriander seeds, most of the cumin seeds and the dried chillies (or chilli flakes) in a dry frying pan and toast for about 1 minute, until you can smell their aroma. Transfer to a mini food processor or pestle and mortar and grind to a powder. Add the ginger, garlic, turmeric, vinegar and salt. Whizz to a paste.

2. Put the oil in a wide saucepan over a medium heat. Add the curry leaves and mustard seeds; fry for a few minutes. Add the onion, lower the heat a little and fry for 15 minutes, until soft and lightly golden. Add the spice paste and cook, stirring, for 2 minutes. Add the tomatoes and cook for 5 minutes, breaking them down. Pour in the coconut milk and bring to the boil. Stir in the sugar, lower the heat and simmer for 10 minutes, until the sauce is rich and creamy. Add the fish and prawns and simmer gently for about 5 minutes until the fish is cooked through.

Leave to rest for at least 10 minutes