Tip the rice into a large bowl. Cover with cold water and whisk for 1-2 mins till the water is cloudy (this is the starch). Drain and rinse.

Peel and grate the turmeric into a small pan. Drop in the cinnamon stick. Tip the rice into the pan. Cover with 300ml boiling water and add a pinch of salt. Simmer for 25 mins till the rice is tender and all the water has been absorbed. Remove from the heat and cover with a lid to steam and keep warm.

Meanwhile, peel and thinly slice the red onion. Set half the sliced onion to one side. Peel and grate the ginger and 1 garlic clove. Finely chop the tomatoes. These ingredients will form the base of the curry sauce.

Warm a medium pan and add 1 tbsp oil. Add half the sliced onion with the ginger and garlic. Fry for 2 mins to soften. Add the tomatoes and 2 tsp tikka masala spice mix. Stir and cook for 2 mins. Pour in the coconut milk and 300ml boiling water. Lower the heat, then cover and simmer for 10 mins.

Finely shred half the cabbage (see our tip for what to do with the other half). Thinly slice the remaining garlic clove. Halve the chilli. Flick out most of the seeds. Finely slice it. Set to one side.

When the rice has 5 mins left to cook, lower the fish pie mix into the bubbling coconut sauce. Pop on a lid. Cook for 5 mins.

Heat a frying pan or wok. Drizzle 1 tbsp oil. Drop in the garlic, chilli, remaining sliced onion and 2 tsp black mustard seeds. Sizzle for 2 mins. Then add the shredded cabbage and stir. Pour in 50ml boiling water and cook for 2 mins.

Taste and season the curry sauce, the rice and the cabbage. Divide the golden rice between 2 warm, shallow bowls. Top with pieces of cooked fish and spoon over the sauce. Serve with the spiced cabbage on the side.