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Spiced trout skewers with coconut green bean & cashew curry

• Ed Smith

Published: August 22, 2023 at 4:49 PM

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

plus 30 mins marinating

A star rating of 4 out of 5.4 ratingsRate

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Add some texture and spice to trout in a recipe that takes inspiration from Sri Lanka. Green beans and cashews add freshness and crunch

Dairy-free

Egg-free

Gluten-free

High-protein

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

• 400g can coconut milk

• 1 tsp cumin

• ¼ tsp Kashmiri chilli powder

• ½ tsp turmeric

• 4 trout fillets

  skinned and cut into 3-4cm chunks

• 220g basmati rice

For the green bean & cashew nut curry

• 2 tbsp vegetable oil

• 1 red onion

  finely sliced

• 1 tsp cumin

• 1 tsp ground coriander

• ½ tsp fennel seeds

  bashed using a pestle and mortar

• 3 green cardamom pods

  bashed using a pestle and mortar

• 2 green chillies

  sliced

• pinch of ground cinnamon

• ½ tsp turmeric

• 100g cashew nuts

• 350g green beans

  topped and cut into 4cm lengths

• ½ lime

  juiced

• 12 curry leaves

  plus 1 tbsp oil for frying (optional)

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Nutrition: per serving

• kcal728

• fat39g

• saturates19g

• carbs53g

• sugars8g

  low

• fibre7g

• protein38g

  high

• salt0.39g

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Method

• step 1

  Shake and stir the can of coconut milk until the fat and milk are well combined. Measure 75ml (5 tbsp) into a mixing bowl and stir in the cumin, chilli powder and turmeric. Add the fish and gently mix, ensuring that each chunk is well coated. Thread onto skewers and chill for at least 30 mins.

• step 2

  Meanwhile, cook the rice following pack instructions, around 15-20 mins. Once ready, fluff with a fork and set aside with a clean tea towel over the top.

• step 3

  Meanwhile, make the curry. Drizzle the oil into a medium-large saucepan set over a medium heat. Tip in the onion and a pinch of salt and cook for 4-5 mins until translucent. Add the cumin, coriander and fennel, cardamom and chillies, and cook for 1 min more. Stir in the cinnamon and turmeric.

• step 4

  Pour in 200ml water and the remaining coconut milk. Bring to a simmer, then add the cashews and green beans. Cook for 10 mins until the beans are tender. Remove from the heat and stir in the lime juice.

• step 5

  Once the beans are simmering, set a griddle or heavy-bottomed frying pan over a high heat. When very hot, griddle the fish skewers for around 45 seconds per side, until slightly charred and cooked through. If you have curry leaves, fry in 1 tbsp oil until bright and fragrant. Scatter them over the curry and serve alongside the rice and fish skewers.

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A star rating of 4 out of 5.4 ratings

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