Fill your kettle and boil it. Tip the rice into a sieve, rinse under cold water then tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil, then turn the heat right down and very gently cook for 8 mins till the rice has absorbed all the water. Take the pan off the heat and let the rice steam in the pan, lid on, for 5 mins to finish cooking.

While the rice cooks, peel and finely slice the onion. Dice the vine tomatoes.

Pop a deep frying pan or wok on a high heat. Add 1 tbsp oil and the pork stir-fry strips. Fry, stirring often, for 3-4 mins till the pork strips are browned.

Add the onion and tomatoes to the pork. Fry, stirring often, for 5 mins till the veg start to look glossy. Stir 1 tbsp Goan curry paste and the tomato sauce into the pan. Fry, stirring, for 1 min.

Pour in 300ml boiling water, pop on a lid (or use a baking tray if you don't have a lid) and bring up to the boil. Turn the heat down a little and simmer for 5 mins. Stir a couple of times to stop the curry sticking. The sauce should thicken a little and the pork will just be tender.

Fork the spinach into curry to wilt it. Taste and add a pinch of salt if you think the curry needs it.

Fluff the rice with a fork and divide between a couple of warm plates or bowls. Ladle over the curry and serve.