Sam Faiers served up a sea bass madras curry on Sunday Brunch.

The ingredients are: 4 sea bass fillets, skin on, 2 onions, 4 garlic cloves, 1 thumb sized piece of ginger, 2 red peppers chopped, 400g tinned tomatoes, 200 ml veg stock, 1 teaspoon ground coriander, 1 teaspoon ground caraway, 1 teaspoon ground cumin, 1 teaspoon ground black pepper, 1 teaspoon chilli powder (or to your own taste), ½ teaspoon turmeric, 1 teaspoon salt, 1 tablespoon methi (fenugreek) leaf, 1 tablespoon garam masala and basmati rice, a spoonful of crème fraiche and fresh coriander to serve.