James Martin served up a tasty ginger and coconut lobster curry rice for Jason Donovan on Saturday Kitchen.

James says: “Dig into this amazing curry paste made with ginger, tamarind, chilli, coconut and a store cupboard full of spices.”

The ingredients are: 2 lobsters, cooked and meat removed, shells reserved for serving (optional), 3 small onions, finely chopped, 20g fresh ginger, grated, 12 curry leaves, 3 tbsp grated fresh coconut, 5 tbsp coriander seeds, 2 tbsp cumin seeds, 1 tsp black peppercorns, 8 tbsp tamarind pulp, 1 litre vegetable stock, 3 dates, stones removed, chopped, 1 tbsp garam masala, 1 tbsp chilli powder, 1 tbsp curry powder and 200ml coconut milk.

For the ginger chutney: 3 tbsp rapeseed oil, 1 tsp cumin seeds, 2 tsp sesame seeds, 200g fresh ginger, thinly sliced, 1 green chilli, slit open, 1 tsp red chilli powder, 100g tamarind paste, 100g palm sugar, pinch asafoetida, 1 dried red chilli, ½ tsp mustard seeds and 5-6 curry leaves.