I was recently given some fresh sea trout by one of my PT clients but was undecided what to do with it. After a bit of googling I came across this recipe.
I'm a big fan of fish and an even bigger fan of curry so this recipe seemed like a no brainer.
Its very easy to make, super healthy and tastes amazing.
Any white fish or even salmon would work as a substitute if you can't get hold of trout.
Give it a go and let me know what you think!
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
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 minutes 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, yogurt and chutney on the side.