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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
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.
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