Wild-caught Cod Goan Curry, Nigella Rice & Kachumber Salad

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lemon
80g baby spinach
1 tsp nigella seeds

(Nigella Seeds)
80g brown rice

(100% Brown Rice)
300ml Goan curry (Nuts)

(coconut milk powder (26%) [coconut milk, tapioca starch, rice hull powder], water, onions, tomatoes, palm vinegar, rapeseed oil, salt, ginger, garlic, ground coriander, deggi mirch powder, coriander, kashmiri chilli powder, turmeric, cumin powder)
280g diced cod fillets (Fish)
1 handful of fresh coriander
1 midi cucumber
110g baby tomatoes

Allergens

Contains: Fish

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	133Kcal	730Kcal
	557kJ	3056kJ
Fat	6.7g	37g
of which saturates	0.5g	2.6g
Carbohydrates	11g	58g
of which sugars	1.8g	10g
Protein	8.2g	45g
Salt	0.41g	2.3g
Fibre	1.8g	9.9g

Ingredients

80g brown rice (use half)

(100% Brown Rice)
300ml Goan curry (use half) (Nuts)

(coconut milk powder (26%) [coconut milk, tapioca starch, rice hull powder], water, onions, tomatoes, palm vinegar, rapeseed oil, salt, ginger, garlic, ground coriander, deggi mirch powder, coriander, kashmiri chilli powder, turmeric, cumin powder)
280g diced cod fillets (use half) (Fish)
1 midi cucumber (use half)
1 unwaxed lemon (use half)
80g baby spinach (use half)
1 tsp nigella seeds (use half)

(Nigella Seeds)
1 handful of fresh coriander (use half)
110g baby tomatoes (use half)

Allergens

Contains: Fish

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	133Kcal	730Kcal
	557kJ	3056kJ
Fat	6.7g	37g
of which saturates	0.5g	2.6g
Carbohydrates	11g	58g
of which sugars	1.8g	10g
Protein	8.2g	45g
Salt	0.41g	2.3g
Fibre	1.8g	9.9g

Back

Prep in 10 High protein Low sat fat

Wild-caught Cod Goan Curry, Nigella Rice & Kachumber Salad

Prep time: 10 mins

Total time: 30 mins

Cuisine: Indian

Food group: Fish

This curry is a bowlful of comfort. You'll simmer sustainably-sourced cod in a rich and creamy, fragrant curry, made with Gymkhana's famous Goan curry sauce. Serve alongside a fragrant lemon and nigella seed rice. A refreshing kachumber salad cools down the heat. Sprinkle with coriander to finish the dish.

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 medium saucepan filled with salted water to a boil
Pull out a medium lidded saucepan, a medium bowl, a grater, a sieve & a measuring jug

Get started

Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain and return to the pan
Meanwhile, heat the other medium saucepan on medium heat. Once hot, add the Goan sauce and 100ml water (50ml for 1 person)
Bring the sauce to a boil, lay the cod evenly in the pan, cover with a lid and simmer on medium heat for 19 mins, until the fish is cooked through

Make the kachumber salad

Quarter the tomatoes. Dice the cucumber into 1cm chunks. Roughly chop the coriander. Zest and quarter the lemon
In the medium bowl, combine the tomatoes, cucumber, half the lemon juice, half the coriander and 1 tsp oil. Season with salt and pepper

Finishing touches

Rinse the spinach and stir through the fish curry in the final minute, until wilted. Season to taste with salt and pepper. Add a splash of water if it's a little thick

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Stir the lemon zest and nigella seeds through the rice. Season with a pinch of salt
Share the cod curry between bowls, with the nigella rice and kachumber salad alongside. Garnish with the remaining coriander and lemon, cut into wedges