March 8, 2018


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.


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