• Preheat the oven to its highest temperature, positioning a shelf in the upper third of the oven.
• Spread the fish fillets in a somewhat deep dish.
• Combine the milk, salt, pepper, chili powder, and turmeric in a jug.
• Pour the mixture over the fish, making sure it is well-coated.
• Let the fish sit for 15 minutes.
• While the fish is soaking, prepare the remaining ingredients.
• After 15 minutes, lift the fish out of the milk, dust both sides with breadcrumbs, and press gently to ensure they adhere.
• Reserve the milk for later.
• Place the coated fish in a shallow baking tray lined with foil.
• Dot the fish with 25 g (1 oz) of the butter and bake for 15 minutes.
• While the fish bakes, heat the reserved milk in a separate pan.
• Melt the remaining butter in a small saucepan over medium-low heat.
• Once melted and bubbling, add the curry powder and stir for a minute.
• Add the flour and stir for about 2 minutes, allowing it to bubble.
• Remove the saucepan from the heat and, using a whisk, beat in the hot milk.
• Return the saucepan to medium-high heat, stirring constantly until the sauce comes to a boil.
• Let it boil for 1 minute while whisking.
• Add the chopped green coriander and lemon juice, stirring to mix.
• When the fish is done, place it on a serving plate or individual plates.
• Pour the curry sauce over the fish and serve immediately.
• If there is any extra sauce, serve it on the side.

• Combine the chili powder, turmeric, cumin, coriander, salt, black pepper, French mustard, and 2 tablespoons of water in a small bowl.
• Mix well to form a spice paste.
• Heat 3 tablespoons of vegetable oil in a large non-stick frying pan over high heat.
• Once the oil is hot, add the mustard seeds.
• As soon as they begin to pop (this happens quickly), add the garlic and ginger.
• Stir and fry until the garlic turns light brown.
• Add the prepared spice paste and stir-fry for 15 seconds.
• Now add the chopped tomatoes and spinach.
• Stir well and cook for about 1 minute.
• Add 250 ml (8 fl oz) of water and bring the mixture to a simmer.
• Reduce the heat and simmer uncovered for 10 minutes.
• Add the scallops and turn the heat to high.
• Stir and cook the scallops until they just turn opaque (this will happen quickly).
• Add the coconut milk or cream and bring the sauce back to a simmer.
• Stir and simmer for another 30 seconds.
• Remove from the heat and serve immediately.

• Heat oil in a 25 cm (10 in) frying pan or heavy-bottomed pot over medium-high heat.
• Add the chopped onions and fry, stirring occasionally, for 7–8 minutes, until the onions are slightly browned but soft.
• Turn off the heat.
• In a blender, combine the ginger, garlic, tomatoes, and grated roasted coconut.
• Blend at high speed until you have a smooth paste.
• Add the paste to the frying pan or pot, along with the turmeric, coriander, cayenne, tamarind paste, salt, and 150 ml (5 fl oz) water.
• Bring the mixture to a boil, then cover and lower the heat.
• Simmer gently for 5 minutes.
• At this point, the dish can be prepared up to a day in advance.
• Simply store it in the refrigerator until ready for use.
• When ready to serve, bring the sauce to a boil.
• Add the prawns, lobster, or crabmeat, and stir continuously over high heat for about 5 minutes, or until the seafood turns opaque.
• If the sauce is too thick, add a little more water to reach the desired consistency.
• Serve immediately with rice and dal for a complete meal.

• Rinse the prawns and pat them dry with kitchen paper.
• In a teacup, mix 1 tablespoon of warm water with the chopped coriander, turmeric, garam masala, ½ teaspoon salt, lemon juice, and green chili (optional).
• Heat 2 tablespoons of oil in a 25 cm (10 in) frying pan over medium-low heat.
• Add the spice mixture and fry for 2–3 minutes, stirring occasionally.
• Add the prawns to the pan and cook them with the spices over medium heat for about 4 minutes.
• Remove the prawns with a slotted spoon, leaving the sauce behind.
• Keep the prawns covered in a dish.
• Pour 275 ml (9 fl oz) of warm water into the frying pan and scrape up any spices stuck to the bottom and sides.
• If needed, turn up the heat.
• Peel and slice the onion into thin rounds, then cut the rounds in half.
• In a heavy-bottomed pot, heat the remaining oil over medium heat.
• Add the sliced onions and fry them for 3–4 minutes until the edges begin to turn brown.
• Add the rice, 450 ml (15 fl oz) water, 1 teaspoon salt, and the liquid from the frying pan.
• Stir and bring to a boil.
• Once boiling, cover the pot and reduce the heat to very low.
• Cook for 25 minutes.
• After 25 minutes, lift the cover off and add the prawns.
• Mix quickly with a fork and cover again.
• Cook for another 5 minutes.
• Serve immediately.

• Crush the mustard seeds, using a pestle and mortar or spice or coffee grinder.
• In a small bowl, mix the crushed mustard seeds, turmeric and tomato purée, together with 3 tablespoons hot water.
• Set aside.
• Heat the oil in a large frying pan over a medium–high heat.
• Add the garlic cloves, ginger slices and dried chilli and fry, stirring, for a few seconds until the mixture begins to darken, then add the prawns.
• Fry, stirring, until the prawns turn opaque.
• Stir in the mustard seed paste and turn the heat to medium–low.
• Add the salt, pepper and lemon or lime juice.
• Fry, stirring, for a further 2 minutes. Transfer to a warm serving dish.

• Peel the cucumber and cut crossways into 1cm (½in) thick rounds.
• Peel the shallots and finely chop three quarters of them; finely slice the rest.
• Peel the garlic cloves.
• Chop four of them very finely; cut the other two into fine slivers.
• Combine the sliced shallots and slivered garlic and set these aside.
• In a medium pan, combine the chopped shallots, chopped garlic, ground coriander seeds, ground fennel seeds, white pepper, cumin seeds, turmeric and 450ml (15fl oz) water.
• Crumble in the red chillies.
• Stir and bring to the boil.
• Boil, uncovered, on a fairly high heat for about 5 minutes.
• Add the cucumber rounds and bring to a simmer.
• Cover and simmer gently for 5 minutes.
• Add the prawns, salt and sugar.
• Bring to a simmer again and simmer gently for about 1 minute, stirring the prawns around in the sauce.
• Give the coconut milk a good stir and pour it in.
• Bring the mixture to the boil, then lower the heat and simmer for 1 minute, stirring now and then.
• Put the oil in a small frying pan and set over a medium–high heat.
• When hot, add the slivered shallots and garlic and stir-fry until they turn golden.
• Add the whole fennel seeds, stir once, then quickly pour the contents of the pan (oil and seasonings) into the pan containing the curry.
• Cover the curry pan immediately to trap all the aromas.

To make the sauce:

• In a bowl, mix the tomato purée, salt, sugar, garam masala, ground roasted cumin seeds, chili powder, green coriander, green chili, lemon juice, and 1 tablespoon of water.
• Slowly add the coconut milk or cream, mixing as you go.
• Set the sauce aside.

To stir-fry the prawns:

• Peel and finely chop the garlic.
• Heat 3 tablespoons of oil in a wok or frying pan over medium-high heat.
• When hot, add the mustard seeds.
• As soon as the seeds begin to pop (this takes just a few seconds), add the garlic and curry leaves.
• Stir until the garlic turns medium brown.
• Add the prawns and stir-fry until they turn opaque most of the way through.
• Add the prepared sauce, turn the heat to medium, and heat the sauce through until it begins to simmer.
• By then, the prawns should be completely opaque and cooked through.
• Remove from the heat and serve immediately.

• Rinse the mussels and clams thoroughly under cold running water to remove sand and grit.
• Scrub the shells with a stiff brush and remove the beards from the mussels.
• Tap any open molluscs gently with the back of a knife; discard any that do not close.
• Rinse again and set aside.
• Peel and devein the prawns, then rinse and pat them dry.
• Cut each prawn into 3 segments and set aside.
• Cut the ginger into 4–5 slices.
• Peel the onion.
• Combine the chicken stock, ginger, whole onion, and peppercorns in a pan.
• Bring to a simmer, then cover and simmer gently for 15 minutes.
• Strain the stock into a clean pan, season with salt to taste, and keep warm.
• Melt the butter in a wide, heavy pan.
• Add the flour and cook, stirring, over low heat for 2 minutes, until the mixture bubbles but does not brown.
• Gradually pour in the hot stock, whisking rapidly to prevent lumps.
• Simmer gently for 3–4 minutes.
• If any lumps appear, strain the mixture at this point.
• Add the mussels and clams to the soup and bring to a boil.
• Cover and cook over medium heat for 5 minutes, or until the shells open.
• (If some do not open, cook for another minute, then discard any that remain closed.
• )
• Add the prawns, crab meat, and coconut milk to the soup.
• Cook over low heat for 1 minute.
• Serve the soup in wide soup plates, garnished with chopped parsley.

• Heat the vegetable oil in a pan over medium-high heat.
• Add the chopped onion and sauté for 4–5 minutes, or until the onion becomes golden.
• Add the curry powder and stir for 10 seconds to release the flavors.
• Stir in the tomatoes, carrots, potatoes, peas, salt, and 1 liter (1¾ pints) of water.
• Bring the mixture to a boil.
• Once boiling, cover and reduce the heat to low.
• Simmer gently for 45 minutes.
• Blend the soup in batches in a blender, then strain it through a coarse sieve to remove any pulp.
• Return the strained soup to the pan, then stir in the double cream and vegetable stock, adjusting the amount of stock for the desired soup consistency.
• Reheat the soup if you prefer it hot, or cover and refrigerate if you prefer it cold.
• Garnish with chopped chives before serving.

• Heat the vegetable oil in a large saucepan over medium-high heat.
• Once hot, add the chopped onions, ginger, and garlic.
• Stir and fry for about 4 minutes or until the onions start to brown.
• Add the cumin, coriander, turmeric, and chili powder.
• Stir briefly to combine.
• Add the potatoes, cauliflower, and chicken stock.
• If the stock is unsalted, add ¼ tsp salt.
• Stir and bring to a boil.
• Cover, reduce the heat to low, and simmer gently for 10 minutes or until the potatoes are tender.
• Taste the soup and add more salt if desired.
• Blend the soup in batches using a blender, blending until smooth.
• Strain the soup, pressing down to extract all the pulp.
• Stir in the cream and mix well.
• The soup can now be reheated and served.