poach your haddock in simmering water with 2 bay leaves for 5-7 minutes
Combine all the spices, the chilli, garlic and ginger in a small bowl and set aside
Fry the onion in the olive oil until cooked.
Add the courgette and stir for another 3 minutes.
Add the spice mixture and coat the onions and courgette well.
Add the rice and the chilli sauce, reduce to a medium to low heat and simmer until the rice is heated through.
Stir in the remaining ingredients until well combined.
Season to taste and serve topped with fresh yogurt mixed with cucumber and fresh coriander.