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Curried Cod and Bombay Style Potatoes

Curried Cod and Bombay Style Potatoes

with Garlicky Green Beans and Raita

Custom recipe
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This Curried Cod and Bombay Style Potatoes is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pot(s)

Ground Turmeric

2 unit(s)



1 pack(s)

Curry Powder

1 pack(s)


2 clove


150 grams

Greek Style Natural Yoghurt


1 pack(s)

Green Beans

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1510 kJ
Energy (kcal)361 kcal
Fat8.0 g
of which saturates4.0 g
Carbohydrate46 g
of which sugars4.0 g
Protein29 g
Salt0.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into roughly 2cm chunks (no need to peel!). Pop the chunks on a large baking tray in a single layer. Drizzle with oil, then season with salt, pepper and sprinkle over the turmeric. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, pop the cod in a bowl, drizzle with oil, season with salt and pepper and sprinkle on the mild curry powder. Rub the spice all over the cod so it is evenly covered. IMPORTANT: Remember to wash your hands after handling raw fish. Pop the cod fillets on a baking tray lined with baking paper. When the potatoes are halfway through cooking, roast the cod on the middle shelf until cooked, 12-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.


Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the green beans. Peel and grate the garlic (or use a garlic press).


In a small bowl mix the yogurt with the mint. Season with salt and pepper and set aside for later.


While everything cooks, have a quick tidy. When everything is nearly ready, pop a frying pan back on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir fry until tender, 2-3 mins, then add the garlic and a splash of water and cook until tender, 2-3 more mins.


Once cooked, remove the cod from the oven. Serve the cod with the green beans, the curried potatoes and a spoon of the raita. Enjoy!