Sri Lankan Fish Curry

Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in half the stock pot, half the turmeric and the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.

Heat a splash of oil in another large saucepan over medium-high heat. Cook the onion until softened, 5 mins. Add the Sri Lankan curry powder and remaining turmeric. Cook for 1 minute more. Stir in the coconut milk and remaining stock pot. Bring to the boil then lower the heat and simmer until the coconut milk has reduced by half and thickened nicely, 8-10 mins.

Meanwhile, chop the vine tomato into roughly 1cm chunks. Put in a small bowl and season with a pinch of salt. Add a pinch of lime zest, a squeeze of lime juice and the ground coriander (use less if you don't like strong spices). Stir in the olive oil (see ingredients for amount) and keep to one side.

Chop the tilapia into 3cm chunks. Stir the baby spinach into the curry to wilt it, then carefully add the fish and submerge in the sauce (be gentle - you don't want it to break up!). Cover with a lid and simmer until the tilapia is cooked through, 5-7 mins. IMPORTANT: The fish is cooked when the centre is opaque. Taste the and add salt, pepper and lime juice if needed.