Sri Lankan Fish Curry

Boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Stir in half the vegetable stock pot and half the turmeric. Tip in the basmati rice and pop a lid on. Lower the heat to medium and cook 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, 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, curry leaves 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.

Chop the vine tomato into 1cm chunks. Put in a mixing bowl and season with a pinch of salt. Add as much green chilli as you dare, a pinch of lime zest, a squeeze of lime juice and the ground coriander (a little less if you don't like strong spices). Stir in the olive oil (amount specified in the ingredient list) 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. Tip: The fish is cooked when the centre is opaque. Taste the curry and add salt, pepper and lime juice as desired.