Mild Sri Lankan Fish Curry

Pour the water (see ingredients for amount) into a large saucepan with half the stock pot and the cardamom pods. Bring to the boil, stir to dissolve the stock pot and add the basmati rice. Bring back to the boil and cover with a lid. Cook on medium-low heat for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Meanwhile, halve, peel and chop the onion into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Trim the tops from the green beans and chop them into thirds.

Heat a drizzle of oil in a frying pan on medium heat and add the mustard seeds. TIP: If you leave the mustard seeds for too long on their own they’ll start jumping out of the pan, so make sure you keep an eye on them! Once they begin to pop, add the onion and lime zest. Cook on low heat until the onion is soft, 5 mins, then add the Sri Lankan curry powder and garlic. Cook for 1 minute more.

Pour the water (see ingredients for amount) and coconut milk into the frying pan. Add the remaining stock pot and the green beans. Stir everything together. Simmer gently for 2-3 mins.