Phil Vickerys Thai green fish curry

Pour the coconut milk into a large frying pan, add the shallots, sugar, curry paste (add a bit extra if you like it hot!) tamarind paste, apple and season well and gently bring to the boil over a low-medium heat. Cook for 2 mins.

Next add the fish side by side to the pan, cover with a baking tray and simmer gently for about 2-3 minus, cook until the fish is just very slightly undercooked - it will finish off cooking whilst it is standing.

Carefully transfer the fish to deep bowls, spoon the sauce over the top and sprinkle on the coriander. Serve with basmati rice.