Melt sugar in a saucepan over medium heat to form a golden-brown caramel without stirring.
Blend chillies, tomatoes, lime leaves, lemongrass, ginger, garlic, shallots, fish sauce, sesame oil, soy sauce, honey, and lime into a smooth purée.
Stir the purée into the caramel and simmer for 4 minutes until sticky.
Cool the mixture and then stir in the crème fraîche.
Combine flaked haddock, mashed potato, chilli, and curry powder in a bowl and season with salt, pepper, and lime juice.
Shape the fish mixture into 2cm balls.
Set up three stations with flour, beaten egg, and breadcrumbs.
Coat each fish ball in flour, then egg, and finally breadcrumbs.
Heat oil in a fryer or pan to 190°C.
Fry the cakes for 3 minutes until crisp and drain on kitchen paper.
Serve the cakes on skewers with the chilli jam on the side.