Name: Tandoori trout
Prep time: 5 min
Cook time: 5 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 clove , 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 -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Tandoori trout

1. 4 thick trout fillets -

2. 1 tbsp tandoori curry paste -

3. 500g new potatoes , larger ones halved -

4. 2 tbsp vegetable oil -

5. 1 garlic clove , chopped -

6. 1 tsp ground cumin -

7. 1 tsp garam masala (or ground coriander) -

8. ½ tsp ground turmeric -

9. 320g frozen peas -

10. yogurt , coriander leaves and mango chutney, to serve -

How to cook deliciously - Tandoori trout

1. Stage

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. Stage

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

3. Stage

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.