Stir in the pomegranate seeds and garnish with parsley before serving. Curry Everyday by Atul Kochhar is published by Bloomsbury Absolute, priced £26. Photography by Mike Cooper. Available now.

To make the curry paste, place the cardamom pods in a small bag. Bash the pods with a rolling pin to release the seeds. Place the seeds in a pestle and mortar and grind to make a fine powder.