John Torode served up a tasty Friday night fish curry with coconut milk and lime and curry leaves on This Morning.

The ingredients are: 50ml vegetable oil, 1-3 tbsp Thai red curry paste(depending on how hot you like it), 1 tsp paprika, 2 x 400ml tins coconut milk, left in the fridge overnight, 200ml water, 10 fresh kaffir lime leaves, 10 fresh curry leaves, 1kg skinned white fish, such as cod, pollock and haddock, cut into 5cm chunks, 12 large prawns, A few scallops, optional, 1 ½ tsp salt, A handful of cherry tomatoes, quartered and 2 ½ tbsp lime juice.

To serve: 150g beansprouts and A handful of mint leaves.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.