Start by making the spice paste: peel and roughly chop 1 of the onions, both garlic cloves, the ginger and turmeric. Pop them all in a small food processor. Roughly chop the coriander stalks (keep the leaves for later) and the chilli, flicking out the seeds and white pith for less heat. Add to the processor with 1 tbsp oil, a good pinch of salt and pepper and 1 tbsp Thai red curry paste. Blitz to make a smooth paste. No food processor? Finely chop everything and stir it together in a bowl. It will be a slightly chunkier paste, but it will still taste fantastic.

Cut the ends off the butternut squash and halve it lengthways. Scoop out the seeds and discard them. Peel and finely chop the squash. If you have a food processor with a grater attachment, use that to coarsely grate the squash instead. Peel and thinly slice the remaining red onion.

Warm a large pan on a medium heat for 2 mins. Tip in 2 tsp each fennel and coriander seeds. Toast for 2-3 mins till popping and spicy smelling. Tip into a pestle and mortar and crush lightly, or use a small bowl and a jam jar to roughly crush them. Set aside.

Put the pan back on the heat. Add the curry paste and fry for 3-4 mins till aromatic. Add the onion. Pour in the coconut milk and 400ml boiling water. Crumble in the stock cube. Bring the broth up to a bubble, cover with a lid and simmer for 10 mins.

After 10 mins, stir in the squash. Pop the lid back on and cook for 5 mins.

Drop the fish pie mix into the fragrant broth. Pop the lid back on and cook for 7 mins. The fish should be cooked through and the veg should be tender.

Finely grate in the lime zest and squeeze in the juice. Stir and add 1 tbsp tamari. Taste and add more till its to your liking. Ladle into warm bowls. Scatter over the toasted fennel seeds and the coriander leaves and serve.