Chop the fish and prawns into small pieces or place in a food processor and pulse until minced but not too smooth.

Chop half the coriander and mix into the fish mixture with the korma curry paste and a pinch of salt.

Shape into 8 even-sized cakes.

Coat a non-stick frying pan with the sunflower oil, and cook the cakes for 4 minutes on each side until golden and cooked through.
Serve with the reserved coriander leaves, salad, mango chutney and chapatti bread