Nadiya Hussain tilapia fish curry with watercress and lemon couscous on Nadiya’s British Food Adventure.

The ingredients for the lemon couscous: 240g couscous, 1 tbsp butter, ½ tsp salt and 1 lemon, zest only.

For the curry: 700g skinless tilapia or white fish fillets, defrosted if frozen, cut into large chunks, 1 tsp paprika, 1 tsp ground turmeric, 3 tbsp olive oil, 3 garlic cloves, crushed, 1 small onion, peeled and finely chopped, 1 small green chilli, finely chopped (deseeded if you want less heat), ½ tsp salt, ½ tsp ground cumin, 1 tsp ground coriander and 85g watercress, finely chopped.

To serve: large handful pea shoots or micro herbs, to garnish and 1 lemon, cut into wedges.

The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure, available from Amazon now.