Fill your kettle and boil it. Rinse the rice under cold water and tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop a lid on the pan, bring to the boil and then turn the heat down. Very gently simmer for 8 mins till the rice has absorbed the water and become tender. Take the pan off the heat and set aside, lid on, for 5-10 mins to finish cooking the rice.

While the rice cooks, add 1 tbsp each tamarind paste and Demerara sugar to a bowl. Peel and grate in the garlic and ginger. Grate in the lime zest and squeeze in the juice. Stir well and set aside.

Trim the aubergines and cut them into bite-size chunks. Halve the chilli, flicking out the seeds and pith if you prefer less heat. Finely chop the chilli.

Pour 1 tbsp oil into a deep frying pan or wok and warm to a high heat. When the pan is smoking hot, add the beef stir-fry strips. Season with salt and pepper. Stir fry the beef for 3-4 mins, till browned. Lift out onto a plate and set aside.

Add an extra 1 tbsp oil to the wok. Add the aubergines and fry for 6-8 mins, stirring occasionally, till golden and very soft.

While the aubergines cook, trim the roots and dry ends off the spring onions and finely shred them. When the aubergines are cooked, add the chilli and spring onions to the pan. Stir fry for 2 mins, then add the beef and any juices from the plate, and the tamarind sauce. Warm everything through for 1-2 mins, stirring gently.

Divide the rice between a couple of plates. Top with the tamarind beef stir-fry and serve.