LEON's Keralan Cod Curry with Coconut & Pickled Cucumber

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp apple cider vinegar (use half)
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.)
1 midi cucumber (use half)
100g seasonal mixed tomatoes (use half)
80g brown rice (use half)

(brown rice (100%))
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 onion (use half)
1 cod fillet (skin off) (Fish)
1 tbsp desiccated coconut (use half)
160g green beans (use half)
2 tbsp sundried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 vegetable stock cube (use half) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
40g creamed coconut (use half)

Allergens

Contains: Celery, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	677Kcal
	518kJ	2833kJ
Fat	5.6g	31g
of which saturates	3.2g	17g
Carbohydrates	10g	56g
of which sugars	2.6g	14g
Protein	8.5g	47g
Salt	0.61g	3.3g
Fibre	2.7g	15g

Ingredients

1 midi cucumber
1 vegetable stock cube (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic 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.)
80g brown rice

(brown rice (100%))
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp desiccated coconut
160g green beans
1 onion
100g seasonal mixed tomatoes
2 tbsp apple cider vinegar
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
2 cod fillets (skin off) (Fish)
40g creamed coconut

Allergens

Contains: Celery, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	677Kcal
	518kJ	2833kJ
Fat	5.6g	31g
of which saturates	3.2g	17g
Carbohydrates	10g	56g
of which sugars	2.6g	14g
Protein	8.5g	47g
Salt	0.61g	3.3g
Fibre	2.7g	15g

Back

High protein 1/3 daily fibre 7 plants

LEON's Keralan Cod Curry with Coconut & Pickled Cucumber

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Fish

Say hello to your new favourite curry. It's LEON's iconic Keralan fish curry, featuring sustainably caught cod. Made with creamy coconut, warming spices and plenty of ginger and garlic. Balance it out with a zingy coconut and cucumber pickle, and sprinkle with desiccated coconut.

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.

Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
Boil a half-full kettle. Dice the onion into 2cm chunks. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the onion and cook for 4-5 mins, until softened. Dissolve the stock cube and creamed coconut in a jug with 250ml boiling water (125ml for 1 person).
Trim and halve the green beans. Add the ginger and garlic paste and Keralan spice to the frying pan. Cook for 1 min, then add the sundried tomato paste, stock mixture and green beans. Simmer for 3 mins.
Dice the cod into 2-3cm cubes. Quarter the tomatoes. Stir the cod and tomatoes into the sauce. Bring to a boil then simmer for 3-5 mins, until the sauce thickens and the fish is cooked through. Season with sea salt to taste.
Make the pickled cucumber; peel the cucumber into ribbons and place in a bowl. Mix with the vinegar, desiccated coconut, 1 tsp olive oil and a pinch of sea salt.
Serve the curry in bowls alongside the rice and pickled cucumber.