James Martin serves up coriander fish curry with pilau rice on Saturday Kitchen.

James says: “Try a lighter curry that’s full of flavour. This fish curry has a delicious coconut and mango sauce flavoured with tamarind, ginger and spices.”

The ingredients for the fish are: 2 tsp cumin seeds, 4 tsp coriander seeds, 50ml sunflower oil, 1 small onion, finely chopped, 1 tsp black mustard seeds, 1 tsp turmeric, 1 stick cinnamon, broken up, 3 garlic cloves, chopped, 1 red chilli, seeds removed and finely chopped, 2cm fresh ginger, 1 mango, finely diced, 100g fresh coconut, 400ml coconut milk, 800g white fish fillets, pin-boned, skin removed, and 4 tsp tamarind paste and 4 tbsp finely chopped fresh coriander.