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 Nugget Katsu Curry with Brown Rice & Rainbow Veg
Family katsu curry, the Mindful Chef way. Flaky cod is baked until golden and crispy, then served over a creamy katsu curry. Crunchy carrot, sweet cucumber and bright sweetcorn are the veg of choice - and you can pop them on side for little foodies to explore at their own pace. A guaranteed hit with kids and adults alike!
High protein
1/3 daily fibre
New
5 plants
Family-friendly
Serving size
Ingredients
- 10g veg stock powder (Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
- 1 midi cucumber
- 1 unwaxed lime
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 40g creamed coconut
- 60g yellow pea crumb (yellow pea whole grain flour (100%))
- 200g brown rice (100% Brown Rice)
- 2 carrot
- 560g diced cod fillets (Fish)
- 4 tbsp katsu curry paste (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 280g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 642
Protein: 46g
Carbs: 72g
Fat: 19g
Cod Nugget Katsu Curry with Brown Rice & Rainbow Veg
Family katsu curry, the Mindful Chef way. Flaky cod is baked until golden and crispy, then served over a creamy katsu curry. Crunchy carrot, sweet cucumber and bright sweetcorn are the veg of choice - and you can pop them on side for little foodies to explore at their own pace. A guaranteed hit with kids and adults alike!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a medium saucepan, a large bowl, a sieve & a measuring jug
Boil the rice & bake the nuggets
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
- Toss the cod chunks in 2 tsp oil. Add the pea crumb to a plate, season with salt and pepper
- Two at a time, press the fish onto the crumb with clean hands and transfer to the large baking tray. Top with any remaining crumb. Bake for 16 mins, until golden and cooked through
Make the katsu curry
- Meanwhile, dice the carrot into 1cm chunks (make it kid friendly: leave the carrot out of the curry, cut into batons and serve as crunchy crudités on the side). In the jug, dissolve the stock powder and creamed coconut with 250ml boiling water
- Heat the medium saucepan with 2 tsp oil on medium-high heat. Once hot, add the carrot and cook for 4-6 mins, until soft and golden
- Add the katsu paste (use less for less heat) and cook for 1 min, then stir in the stock mixture. Bring to a boil and simmer for 5-6 mins, until the sauce thickens and the carrot is tender. Season with salt and pepper to taste
Toss the salad
- Drain the liquid from the sweetcorn. Dice the cucumber into 2cm chunks (make it kid friendly: cut the cucumber into batos and serve as crunchy crudités on the side)
- Add the sweetcorn and cucumber to the large bowl and toss with the juice from half the lime. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the rice and katsu sauce between bowls, with the salad alongside. Top the curry sauce with the cod chunks. Garnish with the remaining lime, cut into wedges
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