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.
Keralan-style Cod Curry with Brown Rice & Spiced Green Beans
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High protein
1/3 daily fibre
New
7 plants
Serving size
Ingredients
- 1 x 280g diced cod fillets (Fish)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 curry leaves
- 1 unwaxed lime
- 160g green beans
- 1 tbsp keralan spice blend (Coriander, Paprika Flakes, Ground Cinnamon, Black Pepper, Cumin, Turmeric, Star Anise, Cloves, Caraway Powder, Fenugreek, Cardamom, Nutmeg, Kalonji Seeds, Rapeseed Oil)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 110g baby tomatoes
- 40g creamed coconut
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 1 onion
Nutritional Information
Calories: 577
Protein: 45g
Carbs: 49g
Fat: 23g
Ingredients
- ½ x 280g diced cod fillets (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)
- 1 tbsp keralan spice blend (use half) (Coriander, Paprika Flakes, Ground Cinnamon, Black Pepper, Cumin, Turmeric, Star Anise, Cloves, Caraway Powder, Fenugreek, Cardamom, Nutmeg, Kalonji Seeds, Rapeseed Oil)
- 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)
Nutritional Information
Calories: 577
Protein: 45g
Carbs: 49g
Fat: 23g
Keralan-style Cod Curry with Brown Rice & Spiced Green Beans
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Cooking Instructions
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 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 & plate up
- Reheat the medium 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 green beans and rice alongside. Sprinkle the curry with a pinch of lime zest. Garnish with the remaining lime wedges
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