1. For the curry sauce, whizz the onion and ginger together to a puree. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger puree, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this way in advance, then just throw the curry together on the night - the sauce will freeze or keep in the fridge for up to 3 days.

2. To make the curry, melt a third of the ghee in a large pan. Cook the fish and prawns for 2-3 mins until lightly browned.,

3. Bring the sauce to the boil, stir the fish and prawns in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins - the fish will finish cooking in the heat from the sauce. Add the coriander leaves and serve with Spiced rice and Carrot and cumin salad