Keralan-style Cod Curry with Brown Rice & Mustard Green Beans

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp Keralan spice mix

(Ground Coriander, Crushed Chilli, Ground Cinnamon, Ground Black Pepper, Ground Cumin, Ground Turmeric, Ground Star Anise, Ground Cloves, Ground Caraway, Ground Fenugreek, Ground Cardamom, Ground Nutmeg, Black Onion Seeds, Rapeseed Oil.)
1 onion
1 tsp brown mustard seeds (Mustard)

(Brown Mustard Seeds 100%)
40g creamed coconut
110g baby tomatoes
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
160g green beans
1 unwaxed lime
2 curry leaves
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
280g diced cod fillets (Fish)

Allergens

Contains: Mustard, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	578Kcal
	453kJ	2419kJ
Fat	4.3g	23g
of which saturates	2.5g	13g
Carbohydrates	9g	48g
of which sugars	1.9g	10g
Protein	8.5g	45g
Salt	0.06g	0.3g
Fibre	2.8g	15g

Ingredients

1 tbsp Keralan spice mix (use half)

(Ground Coriander, Crushed Chilli, Ground Cinnamon, Ground Black Pepper, Ground Cumin, Ground Turmeric, Ground Star Anise, Ground Cloves, Ground Caraway, Ground Fenugreek, Ground Cardamom, Ground Nutmeg, Black Onion Seeds, Rapeseed Oil.)
280g diced cod fillets (use half) (Fish)
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 unwaxed lime (use half)
160g green beans (use half)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 curry leaves (use half)
110g baby tomatoes (use half)
40g creamed coconut (use half)
1 tsp brown mustard seeds (use half) (Mustard)

(Brown Mustard Seeds 100%)
1 onion (use half)

Allergens

Contains: Mustard, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	578Kcal
	453kJ	2419kJ
Fat	4.3g	23g
of which saturates	2.5g	13g
Carbohydrates	9g	48g
of which sugars	1.9g	10g
Protein	8.5g	45g
Salt	0.06g	0.3g
Fibre	2.8g	15g

Back

High protein 1/3 daily fibre 7 plants

Keralan-style Cod Curry with Brown Rice & Mustard Green Beans

Prep time: 20 mins

Total time: 30 mins

Cuisine: Indian

Food group: Fish

This vibrant curry stars responsibly-sourced cod, simmered in a coconutty sauce, brimming with fragrant spices. Dish up alongside fluffy brown basmati rice and crunchy green beans, infused with mustard seeds and bright lemon zest.

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

Boil a half-full kettle
Pull out a medium lidded frying pan, a medium frying pan, a medium bowl, a measuring jug & a grater

Get started

Finely dice the onion
Heat the medium lidded frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 2-3 mins, until starting to soften. Season with salt and pepper
Add half the mustard seeds and cook for a further 1-2 mins, until fragrant

Prep & simmer the cod

Meanwhile, dissolve the creamed coconut in the jug with 200ml boiling water (100ml for 1 person). Halve the tomatoes
Add the tomatoes, ginger & garlic paste and Keralan spice (add less for less heat) to the onion and cook for 2 mins, then stir in the coconut mixture and bring to the boil
Lay the fish evenly in the pan, cover with a lid and simmer on medium heat for 20 mins, until the fish is cooked through

Cook the green beans

Trim the green beans. Zest half the lime, then quarter
When the fish has 10 mins remaining, heat the other medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans and cook for 2-3 mins, until starting to blister. Season with salt and pepper
Add the curry leaves and remaining mustard seeds and cook for 1 min, then add 1 tbsp water (1/2 tbsp for 1 person) and steam for 2-3 mins, until soft. Squeeze in the juice from 1 lime wedge, then transfer to the medium bowl and cover to keep warm

Heat the rice

Reheat the empty frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Squeeze the juice from 1 lime wedge into the curry. Taste and season if needed
Share the cod curry between bowls, with the rice and green beans alongside. Sprinkle the curry with a pinch of lime zest. Garnish with the remaining lime wedges