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.
Serving size
Ingredients
Ingredients
-
160g brown rice(brown rice (100%))
- 1 pepper
- 4cm fresh ginger
- 2 tsp turmeric
- 6 spring onion
-
400ml coconut milk(Coconut, Water)
- 1 sweet potato
-
1 tbsp West Indian spice mix (Mustard)(cayenne pepper, coriander, turmeric, paprika, ginger, cumin, black pepper, onion powder, chilli flakes, mustard powder, fennel)
- 1 unwaxed lime
- 80g sugar snap peas
- 4 cod fillets (skin off) (Fish)
Allergens
Contains:
Mustard, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 124Kcal | 606Kcal |
| 521kJ | 2536kJ | |
| Fat | 4.7g | 23g |
| of which saturates | 3.2g | 16g |
| Carbohydrates | 12g | 60g |
| of which sugars | 2.3g | 11g |
| Protein | 8.8g | 43g |
| Salt | 0.08g | 0.39g |
| Fibre | 1.5g | 7.2g |
High protein
6 plants
Spicy West Indian Cod Curry with Rice
Sustainably-sourced cod stars in our spicy West Indian-style curry. Simmered with our fiery spice blend, warming ginger and vibrant turmeric. Studded with sweet potato, sugar snaps and coconut milk for creaminess. Nutty brown rice on the side to soak up the lively flavours.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. 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. Return to the pan and set aside.
- Bring another saucepan filled with salted hot water to a boil. Dice the sweet potato into 1cm cubes (peel optional), then add to the saucepan. Boil for 6-8 mins, until almost cooked. Drain, and set aside.
- Thinly slice the spring onions. Finely chop or grate the ginger. Dice the pepper into 1cm squares. Heat a large frying pan or wok with 1/2 tbsp oil on medium-high heat. Add the ginger and half the spring onions, then cook for 2-3 mins. Add the pepper, turmeric and spice mix and cook for 1 min. Add the coconut milk, sugar snaps and almost-cooked sweet potato. Simmer for 10-12 mins, until the sweet potato is soft.
- Thinly slice half the lime into 4 rounds. Place the cod onto a large, lined baking tray and top each fillet with a lime round. Drizzle with 1/2 tbsp oil and season with sea salt and black pepper. Bake for 10-15 mins, until cooked through.
- Stir the remaining spring onions through the cooked rice. Season the curry with a squeeze of lime juice (to taste), a pinch of sea salt and black pepper.
- Serve the rice alongside the curry, with the cod on top.
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