Peel and thinly slice the carrots using a mandoline or food processor. Juice the oranges.

Melt a generous knob of salted butter in a pan and brown the carrot slices. Pour in the orange juice, season with salt and pepper, cover, and simmer for 15 minutes. Uncover and continue cooking until the carrots caramelise while preparing the tagine.

Peel the garlic, shallots, and ginger. Press the garlic, finely chop the shallots and ginger, and crush the lemongrass stalks with the flat side of a knife.

In a tagine dish or a casserole, sauté the pressed garlic and shallots in olive oil until lightly golden. Season with salt and pepper, then add the ginger, lemongrass, a pinch of curry powder, and coconut milk. Simmer for 5 minutes.

Cut the fish fillets into 12 pieces, add them to the pot, stir gently, cover, and cook for a few minutes until the fish flakes easily without falling apart. Season with salt and pepper.

Remove the lemongrass stalks and serve the tagine with the orange-glazed carrots, garnished with chopped coriander.