Fill and boil your kettle. Rinse the rice with cold water then 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 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. The rice will keep warm in the pan while the curry cooks.

Meanwhile, peel and thinly slice the onions. Peel and finely chop the garlic and ginger. Halve the chilli and flick out the seeds for less heat (or leave them in for a kick of heat). Finely chop the chilli.

Pour 1 tbsp oil into a large pan and warm to a medium heat. Add the onions to the pan with a pinch of salt. Fry for 6-8 mins, stirring occasionally, till softened slightly. Add the garlic, ginger and chilli, along with the cinnamon stick and 1 tsp each turmeric and ground coriander. Stir and cook for 1-2 mins.

Pour the coconut milk into the pan and add 200ml hot water from the kettle. Add 1 tbsp tamarind paste. Stir to mix, then pop on a lid and bring to the boil.

While the curry is coming to the boil, trim the ends off the courgette. Halve the courgette lengthways and slice into 1cm-thick half-moons.

When the curry sauce is boiling, stir in the fish pie mix and courgette. Turn the heat down to a simmer and cook for 5-6 mins, till the fish is tender and cooked through – it will be opaque and flake easily when pressed with a fork.

Taste the curry and add a pinch of salt or a little more tamarind sauce if you think it needs it (it should be rich and tangy). Fluff the rice and divide it between 2 warm bowls. Ladle over the fish curry and garnish with coriander leaves to serve.