Fill your kettle and boil it. Rinse the rice under cold water and then tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil and then turn the heat right down. Simmer very gently for 8 mins till all the water has been absorbed, then take off the heat and leave to steam, lid on, for 5 mins.

While the rice cooks, peel and finely chop the onion. Put a medium-sized pan on a medium-high heat and add the onion with 1 tbsp oil and a pinch of salt. Fry, stirring often, for 5 mins till the onion starts to look glossy.

While the onion cooks, halve the chilli, scoop out the seeds and white pith (or leave them in for more heat) and finely chop it. Stir the chilli and 2 tbsp tikka masala spice blend into the onion. Cook, stirring, for 1 min.

Tip the chopped tomatoes into the pan. Half-fill the tin with around 200ml cold water and pour that in. Pop a lid on the pan, turn the heat up and bring to the boil. Turn the heat down a little and simmer for 2 mins to mingle the flavours.

Add the fish pie mix to the tomatoey curry and gently stir to mix. Simmer for 3-4 mins till the fish is cooked through – it will be opaque and flake easily when pressed with a fork.

Fork the baby leaf spinach into the curry to wilt it. Taste the curry and add a pinch more salt if you think it needs it. Divide the rice between 2 warm bowls. Top with the fish curry and serve.