The weather has been so glorious, I wanted a spicy, light, coconut milk free seafood curry that reflected swaying palms, a swishing tide, and a can of cold Red Stripe. Here it is...

Serves 2 - 4

200g white fish ? anything firm and sustainable: haddock, pollock, farmed cod ? cut into chunks

1 400g (14oz) tin chopped tomatoes

1 tsp coriander seeds

1 tsp black mustard seeds

1 tsp cumin seeds

2 allspice berries

? tsp chilli flakes

vegetable oil

1 shallot, peeled and chopped

1 small or ? large clove garlic, peeled and chopped

2 fresh Kaffir lime leaves

? tsp sea salt

? tsp tamarind puree

the juice of half a lime

2 tbsp coconut cream or yogurt (optional)

Heat a dry frying pan and toast the spices over a low heat for 3-4 minutes, until fragrant. Then grind them up in a pestle and mortar. Set aside.

Heat a little vegetable oil in a wide heavy-based pan, and soften the shallot and the garlic. Add the spices and stir for 30 seconds more. Add the tinned chopped tomatoes, the tamarind puree, the lime juice, one of the kaffir lime leaves, sea salt and a grinding of black pepper. Simmer for 1 minute.

Add your fish and simmer for another 3-5 minutes until the fish looks white and is breaking apart.

Taste for seasoning. If you like, swirl through some yogurt or coconut cream.

Serve with a side of red or white rice and garnish with the other lime leaf, slivered into ribbons.