Boil the water in a saucepan, stir in one stockpot, half the turmeric and basmati rice and cover. Lower the heat and cook for 10 mins, switch off the heat and set aside for another 10mins. The rice will finish cooking in its own steam.

Heat the oil in a large sauce over medium high heat and sauté the onions for 5 mins until soft. Then stir in the garlic, Sri Lankan curry powder and remaining turmeric and cook for a mins.

Mix in the coconut milk, curry leaves and remaining stockpot. Bring to a boil then lower the heat and simmer for about 10 mins until the coconut milk has reduced by half and thickened nicely.

Then add in the baby spinach and fish (gently so the chunks don’t break), cover and simmer for about 7 mins until the tilapia is cooked and the spinach wilted.

Taste and add lime juice and season well.

Make the tomato salsa by mixing the chopped tomatoes with salt, chilli to taste, pinch of lime zest, lime juice to taste and the coriander. Stir in the remaining olive oil and set aside.

Fluff up the rice and serve into bowls, Top with the fish curry and tomato salsa.