Make your pink-pickled onions as far in advance as you can: at least 2 hours, and up to 24. Cut your red onion half into fine half-moons. Put these into a jar with a lid, or simply into a bowl that you can cover. Pour over red wine vinegar (or lime juice), pressing down on the onions until they are all just immersed. Put the lid on the jar or cover your bowl, and leave the onions to steep.

When you're ready to make and eat the bhorta, heat the oven to 220°C/200°C Fan/425°F. While you're waiting, peel and slice your white/brown onions into half moons then deseed (or not) and finely slice chillies. Then peel and finely chop garlic. Peel and grate fresh ginger.

When the oven is hot, and your ingredients are assembled and ready, put the frozen fish fingers on a baking sheet and cook for approx 20-25 minutes, which may be longer than pack instructions but will ensure the breadcrumb coating is really crisp.

Warm the oil in a frying pan and cook the onions for 20 minutes on medium-low heat, stirring regularly, by which time they will be pale gold and soft.

Add the sliced chillies, stirring all the while, for 3 minutes, then stir in the grated ginger, finely chopped garlic, and cook, still stirring, for another 2 minutes. Spoon in the mustard and salt, stirring well to combine, then add the spinach leaves and let them wilt in the pan for 2-3 minutes, stirring regularly, then squeeze in the lime juice.

Take the pan off the heat while you get the fish fingers. Break them up a bit with a spatula then add them to the pan. Toss everything together, breaking them down further and mashing them into the pan, then sprinkle over the coriander.

Serve topped with the pink-pickled onions, adding extra chopped coriander if wished.