Simon Rimmer served up a tasty Burmese fish curry on today’s episode of Sunday Brunch.

The ingredients are: 10g shrimp paste, 4 toms, skinned, deseeded and chopped, oil to fry, 6 cloves sliced garlic, 25mm piece ginger, cut into matchsticks, 1 chopped lemongrass stalk, 1/2 tsp fenugreek seeds, 2 tsp turmeric, 1 tsp smoked paprika, 1 tsp chilli powder, 400ml coconut milk, 6-8 curry leaves, 50g tamarind paste, 30ml fish sauce, 10g sugar, 1 onion, 250g cod, 250g salmon and juice 2 limes.

To serve: rice noodles, coriander, lime and chilli.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.