Halve, peel and thinly slice the onion.

Heat the butter (see pantry for amount) in a medium frying pan on medium heat.

Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

While the onions cook, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While everything cooks, peel and grate the garlic (or use a garlic press).

Cut the tomato into 2cm chunks.

Zest and quarter the lime.

Once the onion is cooked, add the ginger puree, garlic and turmeric. Stir well and cook until fragrant, 1 min.

Next, stir in the tomatoes, coconut milk, water for the sauce (see pantry for amount) and vegetable stock paste. Bring to the boil, then reduce the heat to medium.

Simmer until the sauce has thickened and the tomatoes have cooked down, stirring occasionally, 8-10 mins.

Drain the fish pie mix and pat dry with kitchen paper. 

Once the sauce has thickened, gently stir through the fish pie mix. 

Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the centre. 

Add a squeeze of lime juice, then taste and add more salt, pepper and lime juice if needed. Add a splash of water if it's a little too thick.

Fluff up your rice with a fork and stir through the lime zest. Share between bowls and top with your moqueca.

Sprinkle over the chilli flakes and serve with any remaining lime wedges alongside for squeezing over.