Spice Mix Ingredients: coriander seeds, cumin seeds, salt, dried chillies, yellow mustard seeds, desiccated coconut, rice, cinnamon, turmeric, cardamom, fenugreek seeds, cloves, curry leaves

Allergens: see ingredients in bold

Ingredients:

• 1 packet Sri Lankan curry blend

• 700g/1.5lb chicken breast or firm fish, diced, or large raw prawns

• 2-3 tbsp vegetable oil

• 300ml ‘secret sauce’

• 1 400g can full fat coconut milk

• Small red or green chillies (optional)

• juice 1/2 lime

• Handful of fresh chopped coriander, to serve

Recipe:

1. Heat the oil in a heavy pan and fry the spices until fragrant. Add the chillies, if using.

2. Add the ‘secret sauce’, coconut milk and lime juice, bring to the boil then turn down to a simmer for at least an hour.

3. Add the raw chicken/fish pieces or prawns to the curry about 10-15 minutes before serving.

4. Once everything is cooked through serve with rice and garnished with coriander.

Cook's Notes:

• The sauce can be cooked in advance then warmed up before adding the chicken.

• This also works very well with beef but obviously takes more cooking. Try preparing the day before. Marinate the beef in 2 tbsp white vinegar (coconut is best; not wine vinegar!), for a few hours or overnight. Fry the spices in the oil and add the beef to brown. Add the leftover vinegar, secret sauce, coconut milk etc as above and cook for an hour, then leave to cool on the stove-top (no need to refrigerate). When preparing the meal bring to the boil and simmer until tender (at least 2 hours), or cook in a medium oven (160 degrees) for a similar amount of time.

• You can also make this with jackfruit, either on its own or half and half with chicken. Fresh jackfruit can be found in Asian supermarkets, if you are lucky enough to live near one! Otherwise, tins are readily available online - drain and chop the pieces into your desired size. Taste the sauce before you add any lime juice as the tinned variety can be more acidic.