Atul Kochhar served up a tasty Kanishka seafood curry with coconut milk sauce on James Martin’s Saturday Morning.

The ingredients for the shellfish are: 12 Whelks (shelled), 50 gm Shrimps, 8 Head on Prawns, 1 fillet Seabass, cut into 4 pieces, 1 fillet Red Snapper, cut into 4 pieces, 4 large Scallops, 5 tbsp coconut oil, 2 tbsp butter, ½ lemon, 2 cloves garlic, skin on, smashed, 10 curry leaves and 2 cloves garlic.

For the sauce: 4 tbsp Coconut oil, 1 tsp Black Mustard seeds, 10-15 Curry Leaves, 2 Garlic cloves, chopped, 1 knob of ginger, chopped, 1 banana shallot, chopped, ½ tsp turmeric powder, ½ tsp red chilli powder, 1 tsp coriander powder, 2 tbsp tomato puree, 1 tbsp tamarind extract (puree) ( Fresh not bottled), 400 ml coconut milk and Salt to taste.

To garnish: Amaranth, Fennel cress, Sorrel red vein and Corn flowers.

See recipes by Atul in his book titled Curry Everyday: Over 100 Simple Vegetarian Recipes available from Amazon now.