Fill and boil your kettle. 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 then turn the heat right down. Gently cook for 6-8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice.

Meanwhile warm a large frying pan or wok on a medium-high heat for 1 min. When warm, add 1 tbsp oil and 1 tbsp Thai green curry paste. Fry for 2 mins, stirring, then pour in the coconut milk and 150ml hot water from the kettle. Tip in the cherry tomatoes then cover with a lid (or a baking tray if you haven't got a lid that fits) and simmer on a low heat for 5 mins.

While the sauce is simmering, finely shred the kale, discarding any thick or dry ends. Cut any larger pieces of fish in half, so that they're all roughly the same size.

When the sauce has cooked for 5 mins, carefully add the kale and fish to the pan. Simmer, lid off, for 5 mins till the fish is cooked through. It should flake when lightly pressed with the back of a fork.

While the fish is cooking, grate the zest from the lime and juice 1 half into a small bowl or dish.

Fluff the rice with a fork. Add the lime zest and juice to the fish curry and gently stir. Taste the curry and add a little salt if you think it needs it. Divide the rice between 2 warmed bowls and top with the fish curry. Serve with the remaining lime half cut into wedges to squeeze over.