1 Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish with oil.
2 Mix together the cod fillets, smoked trout and the eggs and season with salt. Add enough breadcrumbs to make the mixture pliable. Season with cayenne pepper and some curry powder.
3 Shape into four cakes and wrap in bacon. Place in the prepared baking dish and bake for about 15-20 minutes until golden brown.
4 Fry the shallot in hot oil. Add 1 tbsp curry powder, fry for a few minutes then add the coconut milk and fish stock. Simmer for a few minutes, stir and season with salt and cayenne pepper.
5 Arrange the fish cakes on the curry sauce and garnish with watercress.