a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain the fish pie mix and pat dry with kitchen paper. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw fish.

a) Heat a drizzle of oil in a large saucepan on medium-high heat. 

b) Once hot, stir in the tomato puree, curry powder, garlic and tikka masala paste. Stir-fry until fragrant, 1-2 mins. 

a) Stir in the creme fraiche, veg stock paste and water for the sauce (see pantry for amount). Bring up to the boil. 

b) Gently stir through the fish pie mix and prawns.

c) Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

a) Stir in the peas, then add spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir the butter and honey (see pantry for both amounts) into the curry until melted. Taste and season with salt and pepper if needed.

c) Fluff up the rice with a fork. 

a) Share your rice between bowls and top with the fish curry.

b) Sprinkle over the toasted flaked almonds to finish. 

Enjoy!