• Rinse and drain white rice. • To a medium saucepan, add the water (for the rice) and a generous pinch of salt, then bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, trim and halve green beans. • Roughly chop tomato and brown onion (see ingredients). • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing, until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. • Transfer to serving bowls, season with salt and pepper and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion and tomato until tender, 4-5 minutes.

• Add tomato paste, Mumbai spice blend and the remaining garlic to the pan and cook until fragrant, 1-2 minutes. • Stir in coconut milk, the water (for the curry), white wine vinegar and chicken stock pot and simmer until slightly reduced, 2-3 minutes. • Return cooked prawns to pan, stirring until combined and heated through, 1 minute. • Remove from heat, and add baby spinach leaves, stirring until combined. Season with salt and pepper.

• Divide rice between bowls with garlic green beans. Top rice with Goan-style prawn coconut curry. • Sprinkle with flaked almonds. Enjoy!