Peel the onion and chop it into quarters. Set 1 of the quarters aside. Roughly chop the rest. Peel and slice the garlic. Peel and finely chop the ginger. Cut the chilli in half and flick out most of the seeds. Finely chop the chilli and put a pinch of it in a bowl (you’ll use the rest in step 5). Zest the lime.
Cut the butternut squash in half. Scoop out the seeds and discard (orsave them to roast for a snack later). Chop the squash into 2cm chunks (no need to peel it as the skin is edible).
Heat 1 tbsp oil in a large pan. Tip in the chopped onion, garlic, ginger and chilli. Cook for 3 mins till fragrant. Stir in 1 tbsp curry paste. Add the squash. Pour in 800ml boiling water. Cover and simmer for 20 mins till the squash is soft.
While the squash simmers, finely chop the coriander stalks (save the leaves for later). Tip the flour into a bowl, reserving 1 tbsp for later. Add the coriander stalks. Pour in 1 tbsp oil and 4-5 tbsp water. Knead to form a smooth dough. Set aside to rest, covered with a tea towel, while you make the salsa and soup.
Finely chop the reserved onion quarter. Pop it into the chopped chilli bowl. Peel and core the pears. Chop into small chunks and add to the bowl. Squeeze the lime juice over everything and stir well. Set aside to marinate.
When the squash is soft, blend till smooth with a hand-held blender. Alternatively, blitz in a blender. You may need to do this in batches. No blender? Use a potato masher to crush the squash – the stew will be chunkier but just as tasty. Bring the stew back to a gentle simmer. Add the fish pie mix and lime zest. Poach gently for 5-6 mins, till the fish is tender and cooked through. Taste and adjust the seasoning if needed.
While the fish is cooking, make the coriander flatbreads. Divide the dough into 4 balls. Roll out or pat into large thin circles. Heat a frying pan or griddle over a medium heat. Cook the flatbreads for 2-3 mins on each side till brown spots appear.
Roughly chop the coriander leaves and add to the pear salsa. Season. Serve the fish soup in warmed bowls with the salsa generously piled on top and the flatbreads on the side.