In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
While the rice cooks, zest and quarter the lime. Peel and thinly slice the carrots into rounds on an angle. Quarter the zucchini lengthwise; medium-dice the zucchini and season with S&P. Peel and mince the ginger. Mince the garlic. Roughly chop the cilantro leaves and stems.
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the ginger and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato paste and tamarind; season with ½ the spice blend. Cook, stirring frequently, 1 to 2 minutes, until dark red. Add the coconut milk and ¼ cup water (double for 4 portions). Simmer, 2 to 3 minutes, until thickened.
Thoroughly pat the haddock dry with paper towel; season with the remaining spice blend and S&P. To the pan of curry, add the seasoned haddock, carrots and zucchini. Cook, partially covered, 4 to 6 minutes (5 to 7 minutes for 4 portions), until the haddock is partially cooked. Continue to cook the haddock*, uncovered, 2 to 3 minutes (3 to 4 minutes for 4 portions), until cooked through and opaque.
To the pan of curry, add juice from up to ½ the lime wedges (to taste); stir to combine thoroughly. To the pot of rice, add up to ½ the cilantro (to taste) and as much of the lime zest as you’d like. Divide the finished cilantro rice between your bowls. Top with the finished haddock curry. Garnish the dish with the remaining lime wedges and as much of the remaining cilantro as you’d like. Bon appétit!