Peel and finely chop the potato into 1/2-1cm-sized chunks. Trim the roots off the spring onions, then roughly chop the white parts and set the greens aside for later. Warm a wok or deep frying pan over a medium-high heat for 1 min, then add 1 tbsp oil and the chopped veg. Season with a pinch of salt and fry, stirring often, for 5 mins.

While the veg fry, dice the tomatoes. Trim the courgettes, halve them lengthways and then slice into half moons. When the potatoes and spring onions have fried for 5 mins, add the tomatoes and courgettes. Fry, stirring often, for 5 mins till the tomatoes are pulpy.

While the veg fry, fill your kettle and boil it. Rinse the rice under cold water, then tip into a small pan and pour in 300ml boiling water. Add a pinch of salt, pop on a lid and bring to the boil. When it’s boiling, turn the heat right down and gently simmer for 8 mins, till all the water has been absorbed and the rice is tender. Take the rice off the heat and leave to steam in the pan, lid on, for 3-5 mins to finish cooking it.

Stir 1 tbsp massaman curry paste into the veg. Pour in the coconut milk, then half-fill the can with cold water (around 100ml) and pour that into the pan, too. Pop a lid on the pan (or use a baking tray if you don’t have a lid) and bring to the boil.

When the curry sauce is boiling, turn the heat down to a bubble. Carefully slide the haddock fillets into the pan. Pop the lid (or baking tray) back on the pan and simmer for 4-5 mins till the fish is cooked – it will be opaque and flake easily when pressed with a fork. The potatoes should also be tender and cooked all the way through.

While the haddock cooks, finely slice the spring onion greens. Fluff the rice up with a fork and divide between 2 warm plates. Top with the haddock fillets, the veg and coconut sauce. Garnish with the spring onion greens and serve straight away.