Name: Tandoori trout
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 4 thick trout fillets; 1 tbsp tandoori curry paste; 500g new potatoes larger ones halved; 2 tbsp vegetable oil; 1 garlic chopped; 1 tsp ground cumin; 1 tsp garam masala (or ground coriander); ½ tsp ground turmeric; 320g frozen peas; yogurt coriander leaves and mango chutney, to serve

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Tandoori trout

Tandoori trout

Sophie Godwin – Cookery writer

Published: March 7, 2017 at 4:04 PM

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Serves 4

Easy

Prep: 5 mins

Cook: 35 mins

A star rating of 4.6 out of 5.52 ratingsRate

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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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

4 thick trout

fillets
1 tbsp tandoori curry paste
500g new potatoes

larger ones halved
2 tbsp vegetable oil
1 garlic

chopped
1 tsp ground cumin
1 tsp garam masala

(or ground coriander)
½ tsp ground turmeric
320g frozen peas
yogurt

coriander leaves and mango chutney, to serve

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Nutrition: per serving

kcal359
fat15g
saturates2g
carbs27g
sugars6g
fibre7g
protein35g
salt0.5g

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 4.6 out of 5.52 ratings

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