Matt Tebbutt showcased a tasty Malaysian fish curry with steamed basmati rice on Saturday Kitchen.

The ingredients for the curry paste: 4 Thai shallots, peeled and chopped, 4 garlic cloves, 2cm fresh root ginger, peeled, 2 tsp shrimp paste, 4 red chillies, chopped and 50g curry powder.

For the curry: 2 tbsp vegetable oil, 1 onion, sliced, 1 tsp turmeric, 1 tsp fenugreek seeds, ½ tbsp mustard seeds, 10–15 fresh curry leaves, 1 tbsp tamarind paste, 400ml tin coconut milk, 3 small Thai aubergines, cut in half, 6 okra, 3 tomatoes on the vine, chopped, 1 whole sea bream on the bone, cut into chunks, 300g fresh tuna, cut into chunks and 1 fillet red snapper, cut into chunks.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.