Tip the rice into a bowl and cover with cold water. Set aside to soak.

Place a large frying pan or wok on a high heat. Add ½ tbsp oil and the pork mince. Fry for 5 mins, stirring occasionally, till the mince is browned and any large lumps have been broken up.

While the mince fries, peel and finely chop the onion. Halve the pepper, scoop out the seeds and white pith and finely chop it. Peel and dice the potato.

Stir the veg into the mince. Add a pinch of salt. Pop on a lid and fry the veg for 5 mins, stirring occasionally, till the veg start to soften.

While the veg cook, peel and grate or crush the garlic. Halve the chilli, scoop out the seeds and white pith, and finely chop one half (this week’s habaneros are hot, so make sure you scrape out the seeds and pith, and maybe taste a tiny bit – ¼ of the chilli may be enough for you).

Stir the garlic and chilli into the veg and mince. Add 1 tbsp Goan curry paste and 1 tsp cumin seeds. Tip in the tin of chopped tomatoes. Half fill the tin with warm water (around 200ml) and pour into the curry. Stir to mix, cover and bring to the boil, then turn the heat right down and simmer for 15 mins. Stir once or twice. The curry will thicken a little.

While the curry simmers, drain the rice and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil, and then turn the heat right down and gently simmer for 8 mins till all the water has been absorbed. Take off the heat and let the rice sit in the pan, with the lid on, to steam for 5 mins.

Taste the curry and add a pinch of salt if you think it needs it. Fluff the rice with a fork and divide between 2 warm plates or bowls. Spoon over the curry and serve garnished with coriander leaves