Preheat your oven to 180°C/Fan 160°C/Gas 4. Fill and boil your kettle. Spoon half the yogurt into a roomy dish (big enough to fit the haddock fillets). Finely chop the chilli, scooping out the seeds and white pith for less heat. Add to the yogurt. Finely grate in the lemon zest and squeeze in the juice from half the lemon. Peel and grate in the garlic and ginger. Add 2 tsp garam masala and a pinch of salt. Stir to make a marinade.

Add the haddock fillets to the dish and gently turn to coat them in the marinade. Set aside for 15 mins to marinate.

While the haddock marinates, rinse the rice under cold water and 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 gently for 8 mins till the water has been absorbed, then take off the heat and steam, lid on, for 5-10 mins. It will keep warm in the pan.

Meanwhile, line a baking tray with foil. Lift the haddock fillets out of the dish and arrange them on the tray, skin-side down. Slide into the oven and bake for 15-20 mins till the fish is cooked through. The marinade will lightly brown and the fish will flake easily when pressed with a fork.

While the haddock bakes, finely slice the red onion. Squeeze ½ tbsp lemon juice from the remaining lemon half into a mixing bowl. Add ½ tbsp olive oil and some salt and pepper. Whisk together to make a dressing, then add the red onion and salad leaves. Toss to dress the salad.

Fluff the rice with a fork and divide it between 2 warm plates. Add handfuls of the salad and top with the haddock fillets. Serve with the remaining yogurt on the side.