Mild Cod Nugget Katsu Curry with Brown Rice & Rainbow Veg

Serving size

1 person 2 people 4 people

Ingredients

280g sweetcorn

(sweetcorn, water, salt)
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)
2 carrot
200g brown rice

(100% Brown Rice)
60g yellow pea crumb

(yellow pea whole grain flour (100%))
40g creamed coconut
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 unwaxed lime
1 midi cucumber
10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
560g diced cod fillets (Fish)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	148Kcal	648Kcal
	621kJ	2710kJ
Fat	4.4g	19g
of which saturates	2.0g	8.9g
Carbohydrates	17g	72g
of which sugars	3.4g	15g
Protein	11g	47g
Salt	0.38g	1.6g
Fibre	3.2g	14g

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High protein 1/3 daily fibre New 5 plants Family-friendly

Mild Cod Nugget Katsu Curry with Brown Rice & Rainbow Veg

Name: Mild Cod Nugget Katsu Curry with Brown Rice & Rainbow Veg - Recipe Box
Brand: Mindful Chef
Price: 24.00 GBP
Availability: InStock

Prep time: 15 mins

Total time: 30 mins

Cuisine: Japanese

Food group: Fish

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!

Cooking Instructions

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.

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 carrots 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 ginger & garlic paste. Cook for 1 min, then stir in the stock mixture. Bring to a boil and simmer for 8-10 mins, until the sauce thickens and the carrot is tender. Season with salt and pepper to taste. If the sauce is too thin, continue to simmer

Toss the salad

Drain the liquid from the sweetcorn. Dice the cucumber into 2cm chunks (make it kid friendly: cut the cucumber into batons 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 cod nuggets between bowls, with the salad alongside. Top the nuggets with the curry sauce. Garnish with the remaining lime, cut into wedges