Ingredients : Fish or Prawns – 2 lbs, Corriander pwd. – 1 tsp, Red Chillies – 6 nos, Turmeric – 1 tsp, Onions – 2, Coconut – 1, Garlic – 6 flakes, tamarind – 1 small lump. Salt – to taste, Ghee

Preparation: Grate coconut & extract the milk from half of it . Grind coriander , chillies , turmeric , 1 onion and garlic to a paste . Soak the tamarind in water and strain the juice from it. Brown the sliced onion in ghee and add the masala & the remaining half of the grated coconut. Fry for 5 minutes on brisk fire . Add the coconut milk and the fish or prawns ( whatever u are using ) & simmer till fish is tender . Add tamarind juice and bring to a boil once .

Tuna Curry

Ingredients : 1-2 tablespoons sunflower oil, 1 level dessert spoon black mustard seeds, 1 level dessert spoon cumin seeds, 1 small/medium onion (finely chopped), 4 green chillies (finely chopped – leave the seeds in), 4 cloves of garlic (finely chopped), ¼ teaspoon turmeric, ¼ teaspoon extra hot chilli powder (or to taste), 1 teaspoon coriander powder, 4 fresh tomatoes (finely chopped), 2 x 200g tins of tuna (drained), 1 tablespoon chopped fresh coriande, Squirt of lemon juice

Preparation : Heat oil and add mustard seeds and cumin seeds and let them sizzle a bit. Add onion and fry until brown. (It is important you wait until it browns – it makes a huge difference to the taste of the curry.), Add the garlic, chillies, turmeric, chilli powder, coriander powder and tomatoes. Cook for about 5 minutes. Add tuna, mix in well and cook for another 5 minutes. Add coriander and lemon juice. Serve with tortilla wraps. (Tear off bits of the wraps and use them to pick up the curry.)