Slice the kale leaves off the thick cores and set the leaves to one side. Finely chop the cores, discarding any really tough or dry ends. Trim the courgette and chop into small chunks. Chop the tomatoes into similar- sized chunks. Drain and rinse the chickpeas.

Place a large pan on a medium heat for 1 min then pour in 1 tbsp oil. Add the chopped kale stems, the courgette and tomatoes and cook for 4 -5 mins, stirring often, till softened and juicy.

Add in ½-1 tbsp Bombay spice mix (use more or less, depending on how much spice you like in your food) with a good pinch of salt and pepper. Stir for 1 min till aromatic.

Add the chickpeas and coconut milk to the pan, then bring up to a bubble and simmer for 5 mins.

Meanwhile, finely shred the kale leaves. When the chickpeas have simmered for 5 mins, carefully drop in the fish pie mix and the kale leaves. Cook for 5 mins till the fish is cooked through. It will be flaky when pressed with a fork.

Taste and add more salt and pepper if you think it needs it. Serve the curry in warm bowls.