John Gregory-Smith served up a tasty Keralan-style monkfish curry on Sunday Brunch.

The ingredients are: 1 onion, roughly chopped, 300g cherry tomatoes, halved, 4 tbsp groundnut oil or neutral oil, 1 x 400g tin coconut milk, 1 tbsp tamarind paste, 4 cloves garlic, crushed, 1 inch ginger, grated, 1 tsp garam masala, 500g monkfish, cut into 1 inch pieces, 200g raw peeled king prawns, 2 tsp mild-medium chilli powder, 1 tsp turmeric, 2 tsp mustard seeds, A large handful of fresh curry leaves and Salt.

See recipes by John in his book titled: The Greatest Traybake Cookbook Ever available from Amazon now.