Luxe seafood & coconut curry

In a large bowl, mix 2 tsp turmeric, 1 tsp chilli powder and 1 tsp salt. Add the cod and prawns, stir to coat in the spices, then cover and chill.

Toast the sesame seeds in a dry frying pan for 1-2 minutes until just taking on colour, then put in a small blender with the garlic, 100g coconut, the cashews, lemon zest and juice, and 3 tbsp water. Whizz to a smooth paste.

Heat 2 tbsp oil in a wok or deep pan, then add the onion with a pinch of salt. Cook over a medium heat for 7-8 minutes, stirring, until just taking on colour. Add the remaining 1 tbsp oil, the mustard and coriander seeds plus the curry leaves and cook for 2 minutes.

Add the sesame paste, fry for 2 minutes, then mix in the remaining turmeric, chilli powder and salt. Add the chopped tomatoes and 200ml water. Stir, cover and simmer for 6-7 minutes, stirring occasionally.

Uncover, then add the cod, prawns, tamarind and sugar. Stir to coat, adding a little water if needed. Cook for 5-6 minutes, covered, until the fish and prawns are opaque and cooked. Finely slice the rest of the coconut and scatter over with the coriander, extra nuts and curry leaves, if liked. Enjoy with rice, poppadoms, raita, chutney and your favourite beer or wine.