Fill your kettle and boil it. Rinse the rice under cold water, then tip into a small pan and pour in 300ml boiling water. Add a pinch of salt, pop on a lid and bring to the boil. When it’s boiling, turn the heat right down and gently simmer for 8 mins, till all the water has been absorbed and the rice is tender. Take the rice off the heat and leave to steam in the pan, lid on, for 3-5 mins to finish cooking it.

While the rice cooks, peel and finely chop the onion. Dice the tomatoes. Warm a wok or deep frying pan over a medium-high heat for 1 min, then add 1 tbsp oil and the chopped veg. Season with a pinch of salt and fry, stirring often, for 5 mins till the veg look glossy.

Stir 1 tbsp Goan curry paste into the veg. Cook and stir for 1 min. Pour in the coconut milk, then half-fill the can with cold water (around 100ml) and pour that into the pan, too. Pop a lid on the pan (or use a baking tray if you don’t have a lid) and bring to the boil.

While the curry sauce comes to the boil, trim the woody ends off the French beans and discard. Roughly chop the beans.

When the curry sauce is boiling, turn the heat down to a bubble. Stir the beans into the pan. Carefully slide the cod fillets into the pan. Pop the lid (or baking tray) back on the pan and simmer for 4-5 mins till the fish is cooked – it will be opaque and flake easily when pressed with a fork.

Fluff the rice up with a fork and divide between 2 warm plates. Top with the cod fillets, the veg and coconut sauce. Serve straight away.