Georgina Hayden's Goan fish curry with rice and raita

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 and salt. Whizz to a paste, then pulse in the vinegar.

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, breaking them down; cook for 10 minutes until thickened. 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.

3. Meanwhile, bring a large pan of salted water to the boil. Rinse the rice in a sieve under running water until the water runs clear. Boil for 10 minutes, or according to pack instructions. Drain and leave to steam-dry over the still-hot pan. For the raita, stir the chilli and herbs into the yogurt. Season and add ½ the lemon juice. Grind the remaining cumin seeds and sprinkle over. When the curry is ready, stir in the remaining lemon juice, season, scatter over the reserved coriander and serve with the rice, raita and extra chilli, if liked.