Creamy Fish Curry

Heat a splash of oil in a large saucepan over medium heat. Add the shallot and sweet potato. Cook for 3 mins, stirring occasionally. Add half the pasanda blend and cook for another 2 mins. Add the water (see ingredients for amount) and the stock pot. Stir to dissolve the stock pot and leave to simmer until the sweet potato is tender, 12-15 mins.

While the curry is cooking, put a frying pan on medium heat (no oil) add the desiccated coconut and toast until golden, 3 mins. Stir frequently and be careful - it burns easily. When done, transfer to a bowl and wipe the pan clean with some kitchen paper - we'll use it again in a minute. Put the tilapia pieces in a mixing bowl and add a pinch of salt and the remaining pasanda spice blend. Rub the flavours into the fish.

Return the now empty frying pan to high heat (no oil). When hot, lay in a tortilla. Cook until slightly scorched, 1-2 mins per side. When done, transfer to a plate, drizzle over some oil and sprinkle on a few nigella seeds. Cover with foil to keep warm while you repeat with the remaining tortillas.

When the sweet potato is soft enough to eat, add the baby spinach to the curry. Stir to combine and cook until the spinach is wilted, 3 mins. Next, add the double cream and tilapia. Cover the pan with a lid (or some foil) and simmer until the fish is cooked through, another 5-6 mins. Important: The fish is cooked when the centre is opaque.