Spice Mix Ingredients: turmeric, cumin seeds, coriander seeds, salt, sugar, black pepper, dried mint, cardamom, dried chillies, cinnamon

Ingredients:

• 1 packet Goan green curry blend (recipe card included)

• 2 tbsp vegetable oil

• 700g/1.5lb chicken, cut into strips, firm fish in bite-sized pieces, or large raw, shelled prawns

• 300ml ‘Secret Sauce’

• 1 generous handful of fresh coriander, chopped

• 2 small green chillies, finely chopped (optional)

• 1 can coconut milk

• juice 1/2 lime

Recipe:

1. Heat 1 tbsp oil and fry the spices until fragrant.

2. Add the ‘Secret Sauce’, optional chillies, coconut milk and lime juice and simmer for at least an hour. It can then be left for the flavours to develop. If you think the sauce is too thick you could try gradually adding a little more water or coconut milk.

3. Reheat the sauce and add the raw chicken or fish 10-15 minutes before serving, with a little more lime juice if required.

4. Stir in the coriander leaves and serve with rice.

Cook's Notes:

• Find our recipe for Calfreal here.