Cook soup in one-and-a-half cups boiling water for 7 minutes. Set aside.
Mix flour and curry powder in a large bowl with milk.
Add drained fish, melted butter and lemon juice to taste.
Pour soup over this mixture and mix well.
Put half the rice in a casserole dish, cover with half the fish mixture, then the rest of the rice, followed by the fish mixture. Sprinkle with breadcrumbs and grated cheese. Cook in moderate oven for 20 minutes.