Add the prawns and cook until they turn pink, about 2 minutes.

Remove the lid and add the prawns and the white fish pieces.

Add the prawns, fry for a minute, then pour over 300ml just-boiled water.

Add the prawns and cook for a further four minutes until all is cooked through.

Add the prawn stock bit by bit, until combined, then add the milk, also in instalments.

Heat the olive oil in a large frying pan, add the prawns, and cook for a minute.

Add the chopped garlic and paprika and fry for one minute before adding the prawns and sherry.

Add the oil and butter and when it starts to foam, carefully add the prawns and season them.

Add the prawns and cook for 20-30 seconds, turning them over in the pan.

Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder.

Add the prawns and stir-fry until they are pink and cooked through (about 2-3 minutes depending on size).