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.
Goan Cod Curry with Lemon Rice & Kachumber Salad
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer responsibly-sourced cod in a rich and creamy curry, bursting with warm spices. Serve alongside a fragrant lemon and nigella seed rice. A refreshing katchumber salad cools down the heat. Sprinkle with coriander, to complete the feast.
High protein
1/3 daily fibre
Low sat fat
Speedy Sauce
Serving size
Ingredients
- 40g baby spinach
- 1 handful of fresh coriander
- 1 midi cucumber
- 110g baby tomatoes
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp nigella seeds (Nigella Seeds)
- 1 unwaxed lemon
- 280g diced cod fillets (Fish)
- 250g goan curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
Nutritional Information
Calories: 631
Protein: 43g
Carbs: 50g
Fat: 29g
Ingredients
- 40g baby spinach (use half)
- 1 handful of fresh coriander (use half)
- 1 midi cucumber (use half)
- 110g baby tomatoes (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp nigella seeds (use half) (Nigella Seeds)
- 1 unwaxed lemon (use half)
- 280g diced cod fillets (use half) (Fish)
- 250g goan curry sauce (use half) (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
Nutritional Information
Calories: 631
Protein: 43g
Carbs: 50g
Fat: 29g
Goan Cod Curry with Lemon Rice & Kachumber Salad
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer responsibly-sourced cod in a rich and creamy curry, bursting with warm spices. Serve alongside a fragrant lemon and nigella seed rice. A refreshing katchumber salad cools down the heat. Sprinkle with coriander, to complete the feast.
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Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a medium frying pan, a medium bowl, a grater, a sieve & a measuring jug
Simmer the curry
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the Goan sauce and 50ml water (25ml for 1 person)
- Bring the sauce to a boil, lay the fish evenly in the pan, cover with a lid and simmer on low heat for 19 mins, until cooked through
Make the lemon rice
- Zest and halve the lemon
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the lemon zest and nigella seeds and cook for 1 min, until fragrant
- Add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot. Season with salt and pepper
Build the kachumber salad
- Quarter the tomatoes. Dice the cucumber into 1cm chunks. Roughly chop the coriander
- In the medium bowl, combine the tomatoes, cucumber, juice from half the lemon, half the coriander and 1 tsp olive oil. Season with salt and pepper
- Cut the remaining lemon into wedges
Finishing touches
- Rinse the spinach and stir through the curry in the final minute, until wilted. Season to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the cod curry between bowls, with the lemon rice and kachumber salad alongside. Garnish with the lemon wedges and remaining coriander
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