Healthy dinner recipe for 4 people, takes only 35 mins; recipe has trout, curry paste, new potato, vegetable oil, garlic clove, ground cumin, garam masala, ground turmeric, frozen peas and yogurt.
Tandoori trout
Course: Healthy dinner
Servings
4
servings
Prep time
5 mins
Ingredients
- Yogurt: yogurt, coriander leaves and mango chutney, to serve
- Vegetable Oil: 2 tbsp vegetable oil
- Garlic Clove: 1 garlic clove, chopped
- Ground Cumin: 1 tsp ground cumin
- New Potato: 500g new potatoes, larger ones halved
- Trout: 4 thick trout fillets
- Garam Masala: 1 tsp garam masala (or ground coriander)
- Curry Paste: 1 tbsp tandoori curry paste
- Frozen Peas: 320g frozen peas
- Ground Turmeric: 1/2 tsp ground turmeric
Directions
- 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.
