Matt Tebbutt serves up Sri Lankan cod and crab curry with pickles and samosas on Saturday Kitchen.

The ingredients for the curry: 2 tbsp vegetable oil, 1 onion, finely chopped, 2 tsp ground turmeric, 2 tsp white peppercorns, crushed, 2 tsp fenugreek seeds, 1 cinnamon stick, 9 curry leaves, plus 6 leaves to garnish, 2 green chillies, finely chopped, 1 tsp ground coriander, 1 tsp chilli powder, 1 tbsp tamarind paste, 250ml coconut milk, 1 cod loin, cut into chunks, 10g plain flour, ½ tsp chilli powder, 1 free-range egg, 170g tin evaporated milk, 3 soft-shell crabs, cut in half, salt and freshly ground black pepper, 2 tbsp coriander leaves, to garnish and 1 lime, cut into wedges, to serve.