Divide the haddock into four equal portions.
Dry fry peppercorns, cumin, and coriander seeds until fragrant and darkened.
Grind the toasted spices with oregano, turmeric, paprika, and cayenne pepper.
Mash garlic with salt in a mortar and blend in ground spices and citrus juices.
Coat the fish portions thoroughly with the spice marinade.
Marinate the fish for one to four hours.
Mix salsa ingredients, adjust seasoning, and chill in the fridge.
Pre-heat a grill or barbecue.
Wrap tortillas in foil and warm through in the oven or on the barbecue edge.
Grill the fish until cooked through and serve in tortillas with salsa and cream.