Serves 4

400gr firm fish of choice (Salmon, Hake, Halibut, Cod and other sustainable similar varieties) cut into bit size pieces, skin removed.

240gr prawns cleaned

30gr ginger peeled and chopped

2 cloves garlic, peeled and roughly chopped.

2 green chilies

2tsp turmeric

1/2 tin chopped tomatoes

7 oz unsalted cashew nuts

1 tablespoon vegetable or coconut oil

1tsp coriander, cumin and nigella seeds

3 black peppercorns

2 medium onions

6 oz natural yogurt

1 bunch fresh coriander chopped

1 tsp Salt and Pepper to taste.

Place ginger and garlic in a blender with 4 fl oz water, one green chili, the turmeric and 3 oz of the cashew nuts. In a dry pan fry the coriander cumin, nigella seeds, and the black peppercorns until they start to pop. Add the seeds to the blender and blitz everything until smooth. Set aside.

In a medium pot fry the onions until lightly coloured, add the tomatoes and the spice mix, stir well, pour in 8fl oz water , add the salt to season and bring to a gentle simmer. Cook out for about 15 minutes until the flavors are well developed.

At this point you could leave it cool to have it ready for later. Otherwise add in the fish and cook on a gentle heat until virtually cooked, at which point you add the yogurt, mix well, tip in the prawns and cook for about 2 minutes more just to cook the prawns.

Meanwhile roast the remaining nuts with some coconut flakes.

Slice the second chili and sprinkle the roasted nuts & coconut, coriander, and chili over the curry. Serve at once with rice or other grain of choice.