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Cooks' Ingredients Mild Curry Powder38g
38gItem price
£1.60Price per unit
42.1p/10gThis flaky fish is topped with a curry-powder-spiced yogurt mix and served with cavolo nero, greens and a fresh wedge of lemon.
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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.
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.
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
Energy | 1,027kJ/ 243kcals |
---|---|
Fat | 5.7g |
Saturated Fat | 0.9g |
Carbohydrates | 17.1g |
Sugars | 14.7g |
Fibre | 4.6g |
Protein | 30.9g |
Salt | 1.1g |
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£1.60Price per unit
42.1p/10g0 added
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Quantity of Light & Free Strawberry Greek Style Fat Free Yoghurt in trolley 0
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£2.90Price per unit
63p/100g0g added
0g in trolley
Quantity of Cooks' Ingredients Root Ginger in trolley 0g
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£6.20Price per unit
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95pPrice per unit
51.4p/100g0 added
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£3.00Price per unit
£15/kg0 added
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70pPrice per unit
£14/kg0 added
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£1.70Price per unit
£8.50/kg0 added
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£1.55Price per unit
£7.75/kg0 added
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£2.50Price per unit
50p/100ml0 added
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70pPrice per unit
70p each0 added
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35pPrice per unit
35p each0 added
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£1.95Price per unit
61.9p/100g0 added
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80pPrice per unit
32p/10g