Instructions: 1 Place the shark in a shallow bowl, squeeze over the juice of 1 lime and sprinkle over the ground ginger and chilli powder and yoghurt. Allow to stand for a few minutes to marinate.

2 Rinse rice well and drain. Heat a pan, add the ground turmeric and cumin and coriander seeds and dry fry for about 1 minute. Add the rice and cook for a further minute, then add the stock, bring to the boil and cover the pan with a lid. Cook for about 10 minutes, or until the rice is tender.

3 Heat 1 tbsp vegetable oil in a griddle pan, add the shark and cook for about three minutes on each side, or until cooked through.

4 Place the cherry tomatoes in a bowl, drizzle over 3 tbsp vegetable oil and 1 tbsp lime juice, stir in the chopped coriander and season.

5 Pile the rice onto a plate, sit the shark steak on top and arrange the tomato salad around the edge.

6 Pour half the coconut milk into a small saute pan and bring to a simmer.

Whisk the egg whites until they make soft peaks then add 125g/4 1/2oz sugar and continue whisking until stiff.

7 Using two large spoons, make quenelles of the mixture and drop them in the hot coconut milk. Cook for 1-2 minutes on each side, then drain using a slotted spoon.

9 Heat the remaining coconut milk with milk in another pan and bring to the boil. Beat together the egg yolks and remaining sugar, add the vanilla seeds then pour on the hot milk, stirring all the time. Return the mixture to the pan and heat, stirring until thickened.

9 Pour some of the custard into serving bowls, sit a couple of the meringues on top and decorate with slices of kiwi fruit.

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