Peel and roughly chop the ginger. Peel the onion and finely slice half of it. Halve the chilli and flick out the seeds if you like things less spicy (see our tip). Pop them all in a food processor
with 2 tbsp water and blitz till you have a smooth paste.
Tip the paste into a large frying pan with 1 tbsp oil. Add 2 tsp cumin seeds. Fry for 2 mins till fragrant. Sprinkle in 2 tsp curry powder and 1 tsp turmeric. Pour in the coconut milk and fill the tin with water. Mix that in. Add 1 tbsp of the tamarind paste.
Slice the remaining onion half and add to the pan. Bring to the boil and then simmer for 15 mins.
Tip the rice into a small pan with 350 ml boiling water. Add a pinch of salt. Cover and bring to the boil. Turn the heat right down and simmer for 6 mins. Take off the heat. Set aside, with the lid on, for 4-5 mins to finish cooking the rice.
Thinly slice the cabbage. Set aside. When the curry has thickened a little, drop in the fish pie mix. Stir in and coat with the sauce. Cook for 10 mins till the largest pieces are
Stir through the thinly sliced cabbage and cook for 1 min. Taste and adjust the seasoning.
Fluff the rice with a fork and serve it with the fragrant fish curry.