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Ingredients

Method

  • STEP 1

    Coat the trout in the curry paste. Put the potatoes in a large pan of cold salted water, bring to the boil and cook for 15-20 mins until tender but still retaining their shape. Drain and leave to steam-dry.

  • STEP 2

    Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins.

  • STEP 3

    Meanwhile, heat the oil in a large frying pan and add the garlic and spices. Cook for a few mins until fragrant, then tip in the potatoes. Fry for 3 mins until crisp at the edges, then throw in the frozen peas. Cook for 2-3 mins more until warmed through. Season well and serve with the trout, coriander sprinkled over, and yogurt and chutney on the side.

Recipe from Good Food magazine, March 2017

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A star rating of 4.5 out of 5.39 ratings
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