Simon Rimmer serves up a tasty green fish curry served with rice and roti on Sunday Brunch.

The ingredients are: 4 x 175g salmon darnes, 10 curry leaves, A pinch salt, A pinch turmeric, 1 tin coconut milk (400ml), 1 tbs tamarind paste, 1 dried red chilli, 1 tsp sugar, 100g peas, 150g chopped, cooked new spuds.

For the paste: 125g coriander, leaf and stem, 3 cloves of garlic, 25mm piece ginger, grated, 1 green bird’s-eye chilli, 4 spring onions, finely chopped, 1 lime, juice and zest.