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.
LEON's Keralan Cod Curry with Coconut & Pickled Cucumber
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.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g seasonal mixed tomatoes
- 2 tbsp desiccated coconut
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 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)
- 2 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 creamed coconut
- 1 cucumber
- 160g brown rice (brown rice (100%))
- 560g diced cod fillets (Fish)
- 2 tbsp apple cider vinegar
- 240g green beans
- 2 onion
Nutritional Information
Calories: 647
Protein: 45g
Carbs: 52g
Fat: 29g
LEON's Keralan Cod Curry with Coconut & Pickled Cucumber
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.
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Cooking Instructions
- 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 1/2 tbsp oil on medium-high heat. Add the onion and cook for 5-6 mins, until softened. Dissolve the stock cube and creamed coconut in a jug with 400ml boiling water.
- Add the ginger and garlic paste and Keralan spice to the frying pan, cook for 1 min, then add the sun-dried tomato paste, and stock mixture. Simmer for 5 mins.
- Dice the cod into 2-3cm cubes. Quarter the tomatoes. Trim and halve the green beans. Stir the cod, green beans and tomatoes into the sauce. Bring to a boil then simmer for 4-6 mins, until the sauce has thickened and the fish is cooked. 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, 1/2 tbsp olive oil and a pinch of sea salt.
- Serve the curry in bowls alongside the rice and pickled cucumber.
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