Peel and roughly chop the ginger. Peel the red onion and finely slice half of it. Halve the chilli and flick out the seeds if you prefer a milder curry. Pop all 3 ingredients into a food processor with 2 tbsp water and blitz into a smooth paste. No processor? See our tip for making the paste without one.

Tip the paste into a large frying pan with 1 tbsp olive oil. Add 2 tsp cumin seeds and fry for 2 mins till fragrant. Tip in 2 tsp mild curry powder and 1 tsp turmeric. Pour in the coconut milk and fill the tin with water. Pour that into the pan and mix well. Add 1 tbsp tamarind paste.

Slice the remaining onion half and add to the pan. Cover, bring to the boil and simmer for 15 mins. Fill and boil your kettle.

While the sauce simmers, tip the rice into a small pan. Add 300ml boiling water and a pinch of salt. Cover and bring to the boil, then turn the heat right down and simmer for 8 mins. Take off the heat and set aside, lid on, for 4-5 mins to finish cooking.

Thinly slice the cabbage and set aside. When the curry sauce has thickened a little, drop in the fish pie mix and stir to coat it. Cook for 5-10 mins till the largest pieces are cooked through. The fish will be opaque and flake easily when pressed with a fork.

Stir through the sliced cabbage and cook for 1 min. Taste and adjust the seasoning if needed.

Fluff the rice with a fork and divide it between a couple of plates. Top with the fish curry and serve.