White Fish, Prawn & Veggie Bengali Curry

• Meanwhile, trim and halve green beans. • Discard any liquid from white fish packaging. Slice fish in half crossways to get 1 piece per person. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. TIP: The fish is cooked through when it turns from translucent to white!

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • SPICY! This curry paste is mild, but use less if you're sensitive to heat! Reduce heat to medium-low, then add tomato paste, Bengal curry paste and Mumbai spice blend and cook, stirring, until fragrant, 1-2 minutes. • Add coconut milk, water (for the curry), the brown sugar and remaining butter and cook until reduced, 1-2 minutes. • Add fish and baby leaves, then gently stir to break up fish.