For the haddock and sweetcorn curry, heat the oil in the frying pan over a medium heat and fry the onion for 2-3 minutes. Add the curry powder, ground turmeric, cardamom pods and fennel and stir well. Continue cooking for 4-5 minutes.
Add the tomato purée and the water. Simmer for 2-3 minutes, then add the fish pieces and cook through for a further 3-4 minutes.
For the citrus, herb and fennel couscous, put the couscous grains, fennel and olive oil into a bowl and pour the boiling water over the ingredients. Cover and leave to stand for 5-6 minutes.
Once the couscous has absorbed the water, add the lemon zest, juice and parsley and fluff the couscous with a fork.
For the honey soy dressing, mix the soy and honey together in a bowl.
To serve, put the couscous onto a serving plate, spoon the curry on top of it, and drizzle the dressing around the edge of the plate.