• Heat oil in a large stock pot over a medium high heat and add cardamom, chilli, cinnamon, cloves, mace and fennel seeds and cook for 2-3 minutes, stirring occasionally.
• In the chopper attachment of a stick blender, process garlic, ginger, turmeric and water to a fine paste.
• Add onions to stockpot and cook for 5-7 minutes stirring occasionally. Add cumin, coriander, chilli powder and cook out for 1-2 minutes.
• Add palm sugar and cook for 3-4 minutes, stirring occasionally. Pour in strained tamarind water and stock and bring to the boil, simmer 20 minutes.
• Reduce heat to low, add fish and turn over so each piece is coated in sauce. Cover and cook for 3 minutes. Add mussels and simmer for 3 minutes or until fish is cooked through and mussels are open.
• Finish curry with lime juice, extra curry leaves, coriander and coconut cream, stirring to combine.
• To serve, spoon curry into a serving dish, garnish with fried onions and coriander leaves and paratha bread on the side.

Paratha Bread

• Add flour, butter, milk and salt into a large bowl and using fingertips, mix until it forms a dough. Turn onto a lightly floured board and knead for 3 minutes or until smooth.
• Divide dough into 8 pieces, roll into balls and rest, covered in cling film for 30 minutes. Roll out each piece to 2-3mm thick, sprinkle with combined sesame seeds and ground fenugreek.
• Heat a little oil in a frying pan and pan fry bread for 2-3 minutes on each side until bubbles appear and they become crisp and golden.