Slice the leaves off the cauliflower and break it into florets. Tip them into a food processor and blitz
to make ‘rice’. No processor? Just coarsely grate the cauliflower. Set aside.
Peel and finely chop the onion. Finely slice the chilli. Finely chop the coriander stalks (keep the leaves for later). Peel the mango. Slice the fat cheeks off the sides and roughly chop. Slice the rest of the mango off the stone and chop that too.
Tip the onion, chilli and coriander stalks into a deep frying pan or wok with 2 tbsp water. Cook over a low heat for 5 mins till the onion has softened. If it starts to catch and burn, turn the heat down or
add a splash of water.
Stir the Thai red curry paste into the onion with the lime leaves. Cook and stir for 1-2 mins till the
pan smells very aromatic.
Add half the fish pie mix to the pan with the mango and 400 ml boiling water. Measure out 100ml
coconut milk and add that to the pan. Pop on the lid. Simmer for 8-10 mins till the fish is cooked through.
While the curry cooks, tip the cauliflower rice into a pan. Season well. Cook and stir over a medium
heat for 5 mins till the rice is warmed through. If it starts to stick, add a splash of water.
Taste the curry and adjust the seasoning. Fish out the lime leaves. Serve the curry with the cauliflower
rice, garnished with coriander leaves.