First, put basmati rice and grated carrots on to cook in boiling salted water. Fry chopped shallots
and a crushed clove of garlic in a little olive oil until softened, then stir in a Tbs or two of curry powder
(depending on how hot you like it). Fry for a minute or two, to develop the flavours, then pour in a glass
of coconut milk, stirring well. Add smoked haddock fillets (remove the skins beforehand). Cover and poach
gently for 5 minutes, then add the kernels cut from a couple of corn cobs, and continue to cook gently for
another 5 minutes. Break up the smoked haddock into bite-sized chunks. Drain the rice and carrots and serve
with the haddock curry, garnished with fresh coriander leaves.