Preheat the oven to 200°C.
Heat olive oil in a pan and add the cod and beetroot halves.
Fry for three minutes per side then roast in the oven for five minutes.
Heat olive oil in a separate frying pan for the curry sauce.
Cook the garlic, scotch bonnet, and salad onions until softened.
Add curry powder and cardamom pods and cook for two minutes.
Pour in coconut milk and simmer the sauce until thickened.
Place rice in a saucepan with 300ml boiling water.
Simmer for eight minutes, drain, and season.
Stir the cooked peas into the hot rice to warm through.
Whisk lime juice, zest, honey, chilli, and sesame oil in a bowl.
Toss the mango and herbs into the dressing.
Plate the curry sauce, top with cod and beetroot, and serve with rice and salsa.