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 Mango'ed Wild-caught Cod Curry & Kachumber Salad
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!
High protein
1/3 daily fibre
7 plants
Serving size
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, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 110g baby tomatoes
- 80g brown rice (brown rice (100%))
Nutritional Information
Calories: 654
Protein: 46g
Carbs: 65g
Fat: 25g
Ingredients
- 40g creamed coconut (use half)
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, 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)
Nutritional Information
Calories: 654
Protein: 46g
Carbs: 65g
Fat: 25g
LEON's Mango'ed Wild-caught Cod Curry & Kachumber Salad
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!
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Goodness from natural food - full of fibre
Cooking Instructions
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
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