Smoked haddock, king prawn & turmeric curry

Warm the oil in a large saucepan over a medium heat. Add most of the salad onions, reserving a few greens parts for later, sweat gently for 2 minutes until softened, then stir in the paste and curry powder and cook for 1 minute more until fragrant.

Pour in the coconut milk, bring to a simmer, then add the haddock and gently bubble for 3 minutes until the fish is almost cooked.

Stir in the prawns and simmer for 2-3 minutes more, until opaque and cooked through and the haddock flakes easily with a fork.

Remove the pan from the heat, add the lemon zest and juice, then season to taste. Scatter with the remaining salad onion greens and serve with the chapattis and basmati rice, if liked.