Waitrose and Partners
Bengali fish with chilli greens

Bengali fish with chilli greens

This flaky fish is topped with a curry-powder-spiced yogurt mix and served with cavolo nero, greens and a fresh wedge of lemon.

4 out of 5 stars(1) Rate this recipe
HealthyLow fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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  • 1 tbsp mild curry powder
  • 3 tbsp fat free Greek yogurt
  • 1 tsp grated ginger
  • 1 tbsp wholegrain mustard
  • 4 x 150g skin-on firm white fish fillets (such as pollack, cod or haddock)
  • 2 red chillies, sliced
  • 200g baby leaf greens, roughly chopped
  • 200g Waitrose Thick Cut Cavolo Nero or kale
  • 2 tsp groundnut oil
  • 2 garlic cloves, sliced
  • Lemon wedges to serve
  • Mango chutney, to serve
  • Fresh coriander, to serve


  1. Preheat the grill to high and line a baking tray with non-stick foil. In a small bowl mix together the curry powder, yogurt, ginger and mustard. Place the fish fillets in the prepared tray and cover with the yogurt mixture. Sprinkle a few chilli slices over. Place the fish under the grill for 8-10 minutes, or until the edges are crisp and the fish is thoroughly cooked.

  2. Bring a large pan of water to the boil over a high heat. Add the greens and cavolo nero, bring back to the boil and cook for 1 minute. Drain, rinse in cold water and squeeze out any excess water.

  3. Warm the oil in a frying pan over a medium heat. Add the garlic and remaining chilli, and sauté for 1-2 minutes. Add the greens and stir-fry until hot. Season, then serve with the fish, a wedge of lemon, mango chutney and some coriander sprinkled over. Delicious with warm flatbreads or poppadoms.


Typical values per serving when made using specific products in recipe


1,027kJ/ 243kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating