Simon Rimmer served up a tasty Sour Curry With Prawns on Sunday Brunch.

The ingredients are: 15g turmeric, 6 red dried chillies (long) soaked in water for 5 mintues, 2 chopped shallots, 50mm piece ginger, 10g shrimp paste, 100g snapper or Pollock or bass – cooked, 500ml fresh chicken stock, 250g chopped green papaya, 125g tamarind paste, 90g palm sugar, 50ml fish sauce, 20 king prawns, shell off, tail on, finish with lime juice and serve with jasmine rice, mint and coriander.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.