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42.1p/10gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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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