James Martin served up a tasty Green Lentil Curry with Tandoori Salmon, Prawns and Mackerel on James Martin’s Saturday Morning.

The ingredient are: 300g salmon fillet, skinless, sliced, 2x mackerel, gutted head removed scored and 6x prawns with shells on.

For the Marinade: 400g thick Greek yoghurt, 25g ground coriander, 1 tsp turmeric, 30g mild red chilli powder, 15g chaat masala, Pinch nutmeg, Pinch saffron, 5g garam masala and 10g ground cardamom.

For the Lentil Curry: 80g butter, 1 onion, diced, 5cm piece fresh ginger, grated, 3 garlic cloves, chopped, 2 tsp black mustard seeds, 1½ tsp turmeric, 2 tsp garam masala, Fresh curry leaves and 250g green lentils.

To serve: Coriander, roughly chopped, Mint- leaves picked and roughly chopped and A few spring onions, sliced.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.