Peel and chop the carrots into 1 cm cubes. Peel and grate the garlic and turmeric (be careful as this will stain – see our tip).
Place the carrots into a pan with the garlic and turmeric. Pour in the tin of coconut milk. Fill the tin with cold water. Add that too. Add a pinch of salt. Cover and simmer for 15 mins till the carrots are soft.
Blitz till smooth and creamy using a hand-held blender or tip into a food processor. For an even smoother sauce, you can then put it through a sieve. No blender? Just use a potato masher to mash the carrots till they’re smooth(ish).
Pour the purée back into the pan and place on a very gentle heat to warm through.
Rub each haddock fillet with 1 tsp oil. Season.
Heat a frying pan over a medium heat. When warm, carefully place the haddock fillets into the pan and cook for 2 mins on each side till browned and easy to flake with a fork.
Spoon the carrot and coconut purée onto warm plates. Place a haddock fillet on top. Serve with a handful of baby leaf spinach.