Bengali fish with chilli greens

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.