Curry paste: Mix the ingredients with the cold water to make a smooth paste. When adding the chilli powder, use between ½ to 1 teaspoons depending on your heat preference.

Curry sauce: Add the oil to a large frying pan over a medium to high heat, then add the onion. Turn the heat down to medium and fry for 10-12 minutes until soft, but not browned. Turn the heat up high, add the curry paste and cook for 1 minute, stirring constantly.

Curry sauce: Add in the tinned tomatoes, the lemon juice and zest, curry leaves, tamarind paste and water. Turn down the heat and simmer, uncovered, for 30 minutes to thicken it – make sure it is bubbling gently and stir occasionally to prevent it burning.

Lemon rice: Heat the oil in a saucepan over a medium heat, then mix in the rice, turmeric and dried mint. Stir in the lemon juice and 500ml water and bring to the boil. Cover, reduce the heat to a simmer and cook gently for about 15 minutes or until the water is absorbed.

Lemon rice: If the rice is almost cooked but a little water still remains, remove the lid for the remainder of the cooking time and turn up the heat. Meanwhile, in a dry frying pan over a medium to high heat, toast the mustard seeds (if using) for 1 to 2 minutes until fragrant.

Ensure the curry sauce is piping hot and then add in the fish and peas. Stir well and allow to cook for 3-5 minutes until the fish is cooked. Sprinkle the coriander, mint and chillies over the curry and the lemon zest and mustard seeds over the rice before serving.