Tandoori trout

Tandoori trout

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(24 ratings)

Prep: 5 mins Cook: 35 mins


Serves 4

Oily fish such as trout is a great source of vitamin D, so why not serve up this spicy fillet with a cooling chutney? A healthy main meal the whole family can enjoy

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal359
  • fat15g
  • saturates2g
  • carbs27g
  • sugars6g
  • fibre7g
  • protein35g
  • salt0.5g
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  • 4 thick trout fillets



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 1 tbsp tandoori curry paste
  • 500g new potatoes, larger ones halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp vegetable oil
  • 1 garlic clove, chopped
  • 1 tsp ground cumin
  • 1 tsp garam masala (or ground coriander)
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ½ tsp ground turmeric
  • 320g frozen peas
  • yogurt, coriander leaves and mango chutney, to serve



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  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.

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

  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.

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Comments, questions and tips

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Tom Morris's picture
Tom Morris
7th Jul, 2019
Good receip. Got 1 large fillet between two and coated it in 2 tbsp tandoori paste with 1.5 tsp greek yoghurt. Grilled perfectly with a crispy outside. Potatoes, I fried a small onion in oil before adding garlic and spices (bit more than recipe). Potatoes in then stirred through a good handful of spinach. All delicious!
vikingpurplepenguin's picture
19th Dec, 2017
This was delicious! Used a lot more tandoori paste to coat the fish (might add it to yoghurt next time as it was quite strong, fine with the yoghurt and mango chutney though). I made for 2 adults, a 3 year old and 1 year old, so I reduced the potatoes to 300g ish, and used half peas half sweet corn. I also added a pack of samphire along with the peas and this was an excellent addition. Forgot the coriander. Will definitely be making this again!
6th Sep, 2017
Didn't have Tandoori paste so just scattered a bit of Tandoori spice on the trout instead - not too bad, quite tasty. The potatoes, however , seemed quite dry but full of flavour. I think next time I'll roast them with the spices or add onions and more veg as others have suggested.
17th May, 2017
I substituted trout for salmon.
Frantic Flapjack
8th May, 2017
An unusual recipe for trout. Really enjoyed but served the potatoes roasted with garlic and the spices mixed into the oil.
26th Apr, 2017
This is very easy and delicious too
Janec3's picture
26th Apr, 2017
Really lovely flavours, I didn't use peas but I added a small chopped onion in with the potatoes, a diced courgette and wilted through a bag of baby leaf spinach. Everyone enjoyed it, will definitely make again. I also had a spicy mango chutney that went well with the dish.
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