LEON's Mango'ed Wild-caught Cod Curry & Kachumber Salad

Serving size

1 person 2 people 4 people

Ingredients

280g diced cod fillets (Fish)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
1 unwaxed lemon
1 midi cucumber
3 tbsp korma paste (Mustard)

(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
80g baby spinach
275g leon mango ketchup (use half)

(Water, Mango Chutney (28%) (Mango, Sugar, Salt, Garlic Cloves, Cumin Seeds, Mixed Spices, Fenugreek Seeds, Nigella Seeds, Black Peppercorns, Cardamom Pods, Whole Cloves, Herb), Tomato Paste, Red Wine Vinegar, Sun-Dried Tomato Paste (2.5%) (Tomatoes, Water, Tomato Paste, Sun-Dried Tomatoes, Vegetable Oils (Sunflower Oil, Rapeseed Oil in Varying Proportions), Salt, Garlic Purée), Vegetable Oils (Sunflower Oil, Rapeseed Oil in Varying Proportions), Cornflour, Garlic Purée, Chipotle Chilli Sauce (Chipotle Pepper, Water, Tomato Paste, Salt, Sugar, Onion), Onion Purée, Smoked Paprika, Salt, Red Jalapeño Chilli, Cumin Seeds, Nigella Seeds, Black Pepper, Chilli Powder, Cayenne Pepper.)
1 onion
40g creamed coconut
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
110g baby tomatoes
80g brown rice

(brown rice (100%))

Allergens

Contains: Fish, Soya, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	654Kcal
	470kJ	2736kJ
Fat	4.2g	25g
of which saturates	2.3g	13g
Carbohydrates	11g	65g
of which sugars	3.7g	22g
Protein	7.8g	46g
Salt	0.46g	2.7g
Fibre	2.1g	12g

Ingredients

40g creamed coconut (use half)
1 tbsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
80g baby spinach (use half)
275g leon mango ketchup (use a quarter)

(Water, Mango Chutney (28%) (Mango, Sugar, Salt, Garlic Cloves, Cumin Seeds, Mixed Spices, Fenugreek Seeds, Nigella Seeds, Black Peppercorns, Cardamom Pods, Whole Cloves, Herb), Tomato Paste, Red Wine Vinegar, Sun-Dried Tomato Paste (2.5%) (Tomatoes, Water, Tomato Paste, Sun-Dried Tomatoes, Vegetable Oils (Sunflower Oil, Rapeseed Oil in Varying Proportions), Salt, Garlic Purée), Vegetable Oils (Sunflower Oil, Rapeseed Oil in Varying Proportions), Cornflour, Garlic Purée, Chipotle Chilli Sauce (Chipotle Pepper, Water, Tomato Paste, Salt, Sugar, Onion), Onion Purée, Smoked Paprika, Salt, Red Jalapeño Chilli, Cumin Seeds, Nigella Seeds, Black Pepper, Chilli Powder, Cayenne Pepper.)
1 midi cucumber (use half)
80g brown rice (use half)

(brown rice (100%))
3 tbsp korma paste (use half) (Mustard)

(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
110g baby tomatoes (use half)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 onion (use half)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
1 unwaxed lemon (use half)
280g diced cod fillets (use half) (Fish)

Allergens

Contains: Fish, Soya, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	654Kcal
	470kJ	2736kJ
Fat	4.2g	25g
of which saturates	2.3g	13g
Carbohydrates	11g	65g
of which sugars	3.7g	22g
Protein	7.8g	46g
Salt	0.46g	2.7g
Fibre	2.1g	12g

Back

High protein 1/3 daily fibre 7 plants

LEON's Mango'ed Wild-caught Cod Curry & Kachumber Salad

Prep time: 20 mins

Total time: 40 mins

Cuisine: Indian

Food group: Fish

Our most iconic partnership, back with a bang! Here, you’ll simmer sustainably-sourced cod in a creamy coconut-based curry sauce, bursting with warming spices and LEON’s famous Mango’ed Ketchup (you'll get a FREE bottle with this recipe!). Serve it over fluffy brown rice and a vibrant & refreshing kachumber salad. Unbelievably tasty!

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

Bring a large saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a large lidded frying pan, a sieve & a small mixing bowl

Get the rice on

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan

Prep the veg

Halve the onion. Thinly slice one half, and finely dice the other
Dice the cucumber into 1cm cubes. Quarter the tomatoes
Halve the lemon

Start the curry

Heat the large lidded frying pan with 2 tsp oil on medium high heat. Once hot, add the sliced onion and cook for 3-4 mins, until softening
Add the garlic & ginger paste, curry powder and korma paste and cook for 1 min. Add the creamed coconut, half the tamari and 200ml boiling water (100ml for 1 person) to the pan
Bring to a boil and cook for a further 2-3 mins until the coconut cream has dissolved
Add the cod chunks, cover with the lid and simmer for 19 mins, until the fish is cooked through

Make the kachumber salad

Meanwhile, add the tomatoes, diced onion, and cucumber to the small mixing bowl
Add the juice from half the lemon, mix well and season with salt and pepper
Rinse and finely chop the spinach, then stir through the curry in the final minute of cooking
Add 6 tbsp (3 tbsp for 1 person) of the mango'ed ketchup and gently mix. Season with salt and pepper

Last bits & plate up

To the rice, squeeze in the juice from the remaining lemon and pour in remaining tamari. Mix well
Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Serve the curry on top of the rice, with the kachumber salad on the side