I love a curry and this was a great success. Fantastic flavours that really made me miss India! It is quite spicy but for a less spicy version, you could leave out the chilli seeds or use a milder red chilli.

Ingredients – serves 2

• 1 shallot, roughly chopped
• 1 fresh lemongrass stalk, roughly chopped
• ½ tsp shrimp paste
• 1 Thai red chilli
• 2 tsp olive oil
• 28g pack coriander, leaves finely chopped, steaks roughly chopped
• 1 tsp Curry Powder (can choose hotness of the powder depending on how spicy you want it)
• 1 can of chopped tomatoes
• 1 garlic clove, minced
• 100g spinach
• 200g cod fillet, cut into chunky slices
• 180g, raw king prawns
• 140g brown basmati rice

Method – takes approximately 25 minutes

1. Put the rice in a small saucepan and cover with water. Bring to the boil then reduce to a simmer for 20-25 minutes.
2. Put the shallots, lemongrass, shrimp paste chilli and coriander stalks into a small processor with 1 tsp olive oil and whizz to form a smooth paste.
3. Heat 1 tsp olive oil in a frying pan, add the paste and curry powder and cook for 2 minutes until fragrant. Add the tomatoes and half a can of water, then cover and simmer for 5 minutes until the sauce thickens. Stir in the spinach and most of the coriander, then season.
4. Drop the cod and prawns. Re-cover then simmer for 3 minutes until the fish is cooked through and the prawns are pink throughout.
5. Drain the rice and divide between two bowls. Ladle on the curry and scatter with the rest of the coriander to serve.