Peel and finely chop the onion. Trim the roots and top 1cm off the spring onions, then finely slice the white and green parts. Put a large pinch of the dark green parts to one side for later.

Put a large pan on a medium-low heat for 2 mins, then add ½ tbsp oil, the onion and the sliced spring onions. Add a pinch of salt and fry, stirring often, for 5 mins till the onions are glossy looking.

While the onions fry, peel and chop the sweet potato into chunks around 1cm across. Dice the tomatoes. Stir the sweet potatoes and tomatoes into the onion. Fry, stirring often, for 5 mins till the tomatoes start to look pulpy.

While the veg fry, peel and crush or grate the garlic. Halve the chilli and scrape out the seeds and white pith, then finely chop it. Stir the garlic and chilli into the veg.

Drop in most of thyme sprigs (keep a couple of small sprigs back for garnishing). Pour in the coconut milk and top up with 250ml boiling water. Cover, bring to the boil and then turn the heat down and simmer for 10 mins, stirring every now and then.

While the sauce simmers, rinse the rice under cold water then tip it into a small pan. Add a pinch of salt and 300ml boiling water. Cover, bring to the boil, then turn the heat right down and very gently simmer for 8 mins till all the water has been absorbed and the rice is just cooked. Take off the heat and leave the rice to steam in the pan, lid on, for 4-5 mins to finish cooking the rice.

Add the fish pie mix to the coconut and tomato sauce. Pop the lid back on and simmer for 5 mins till the fish is opaque and flakes easily when pressed with a fork. Fish out the thyme sprigs and taste the sauce. Add a pinch more salt if you think it needs it.

Fluff the rice up with a fork and divide between 2 warm plates or bowls. Spoon the fish and its coconut and tomato sauce, then garnish with the remaining spring onion greens and a few fresh thyme leaves.