- 4 thick trout fillets
Farmed rainbow trout has pretty, spotty skin…
- 1 tbsp tandoori curry paste
- 500g new potatoes, larger ones halved
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)
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.…
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.
Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins.
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.