The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cod Tikka Masala, Black Rice & Mango Salsa
Creamy coconut, warming tikka spices, tender chunks of sustainably sourced cod – the whole family will adore this fragrant curry. Featuring sustainably caught cod, simmered till tender and delicious. Dish it up with black rice and zingy tropical mango salsa.
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 200g black rice (black rice (100%))
- 110g baby tomatoes
- 1 tsp nigella seeds (use half) (Nigella Seeds)
- 2 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 1 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 mango
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 onion
- 560g diced cod fillets (Fish)
- 1 handful of fresh coriander
- 80g sliced kale
- 1 tbsp apple cider vinegar
- 40g creamed coconut
Nutritional Information
Calories: 554
Protein: 44g
Carbs: 41g
Fat: 24g
Cod Tikka Masala, Black Rice & Mango Salsa
Creamy coconut, warming tikka spices, tender chunks of sustainably sourced cod – the whole family will adore this fragrant curry. Featuring sustainably caught cod, simmered till tender and delicious. Dish it up with black rice and zingy tropical mango salsa.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a jug, a sieve, a large frying pan & a medium bowl
Cook the rice
- Add the rice and cook for 30-35 mins, until cooked, then drain
- Dissolve the creamed coconut in a jug with 200ml boiling water
Fry the onions
- Dice half the onion and thinly slice the remaining
- Heat a large frying pan with 2 tbsp oil on medium heat
- Once hot, add the garam masala and cook for 30 seconds
- Add the sliced onion and cook for 2-3 mins, until softened
Build the curry
- Add the ginger & garlic paste and tikka paste to the onion pan
- Cook for 2 mins, then add the coconut mixture. Simmer for 3 mins
- Halve the tomatoes
- Add the tomatoes and kale, then simmer for 5 more mins, until thickened
- Remove from the heat and set aside
Cook the fish
- In the final 10 mins of cooking the rice, reheat the curry pan to medium heat
- Once hot, add the cod pieces and cover with a lid. Simmer for 12 mins, until the fish is cooked through
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Make the salsa and plate up
- Roughly chop the coriander and dice the mango into 3cm cubes
- In a medium bowl, combine the coriander, mango, diced onion and vinegar. Season with salt and pepper and mix well
- Serve the rice in bowls with the cod curry
- Garnish with the mango salsa and scatter over the half pack of nigella seeds
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