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.
THE HUT- Indonesian Cod Curry with Roasted Fennel & Pilau Rice
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Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 tbsp desiccated coconut
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 200g passata (tomatoes, salt, citric acid)
- 15g creamed coconut
- 2 curry leaves
- 10g chicken stock powder (Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
- 250g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 1 shallot
- 1 pak choi
- 1 fennel
- 2 cod fillets (skin off) (Fish)
- 1 unwaxed lime
- 1 small butternut squash
Nutritional Information
Calories: 657
Protein: 48g
Carbs: 77g
Fat: 20g
THE HUT- Indonesian Cod Curry with Roasted Fennel & Pilau Rice
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium frying pan, a measuring jug & a grater
Roast the squash
- Peel and halve the squash lengthways, discard the seeds, and cut into 2 cm chunks. Zest and thinly slices the lime into 6 rounds
- Place the squash onto one side of the lined baking tray. Toss with 1 tsp oil , a pinch of salt and pepper, then roast for 5 mins
- After 5 mins, season the cod with salt, then place onto the lined baking tray. Sprinkle over the lime zest, top with three lime slices per fillet and drizzle with 1 tsp oil and bake for 22 mins, until the fish is cooked through and the squash is golden
Prep the veg
- Thinly slice the shallot and fennel. Trim and cut the pak choi into bite-sized pieces
- Heat the large frying pan with 1 tsp oil over medium high heat. Add the shallot and fennel and cook for 6 mins, until softened. Season with salt and pepper
Combine the flavours
- Add the thai curry paste to the pan and cook for a further minute. Add the passata, creamed coconut, stock and 150ml of water ( 100ml for 1 person). Bring to a boil, then simmer for 3-4 mins. Add the pak choi and simmer for a further 3 mins, until the pak choi is soft and the sauce thickened. Season to taste with salt and pepper
Pilau time
- Heat the medium frying pan on medium heat. Once hot, add the desiccated coconut and curry leaves and toast for 1-2 mins, tossing regularly, until golden. Remove and set aside
- Reheat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
Plate up
- Stir the cooked squash through the curry
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the curry between bowls topped with the cod fillets. Serve the pilau alongside and sprinkle over the desiccated coconut and curry leaves
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