For the best result use natural smoked haddock.
Heat the oil in a large lidded pan over medium heat and fry the shallots for 1 minute, stirring. Add the spice and the rice and stir well to coat.
Add the coconut milk and stock and bring to the boil. Simmer for 2 minutes. Add the green beans to the pan with the grated rind and juice of half the lime and stir. Place the haddock pieces on top, cover pan with the lid and simmer for 15 minutes.
To serve, place a portion of haddock on each plate surrounded by the rice and beans. Scatter with the chopped coriander and serve with the remaining lime half cut in wedge.
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