The firm, sweet flesh of the trout is enhanced by the sweet-spicy flavour of the marinade and cooking juices.
4 trout, each weighing 175 - 250 g (6 -9 oz), cleaned
3 tbsp oil
1 tsp fennel seeds
1 tsp onion seeds
1 garlic clove, crushed
150 ml (1/4 pint) 2/3 cup coconut milk or fish stock
3 tbsp tomato puree (paste)
60 g (2 oz) 1/3 cup sultanas (golden raisins)
1/2 tsp garam masala
3 tbsp oil
1 tsp fennel seeds
1 tsp onion seeds
1 garlic clove, crushed
150 ml (1/4 pint) 2/3 cup coconut milk or fish stock
3 tbsp tomato puree (paste)
60 g (2 oz) 1/3 cup sultanas (golden raisins)
1/2 tsp garam masala
To garnish
25 g (1 oz) 1/4 cup chopped cashew nuts
lemon wedges
sprigs of fresh coriander (cilantro)
lemon wedges
sprigs of fresh coriander (cilantro)
Marinade
4 tbsp lemon juice
2 tbsp chopped fresh coriander (cilantro)
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp chopped fresh coriander (cilantro)
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
method
1. Slash the trout skin in several places on both sides with a sharp knife.
2. To make the marinade, mix all the ingredients together in a bowl.
3. Put the trout in a shallow dish and pour over the marinade. Leave to marinate for 30-40 minutes; turn the fish over during the marinating time.
4. Heat the oil in a Balti pan or wok and fry the fennel seeds and onion seeds until they start popping.
5. Add the crushed garlic, coconut milk or fish stock, and tomato puree
(paste) and bring the mixture in the wok to the boil.
6. Add the sultanas (golden raisins), garam masala and trout with the juices from the marinade. Cover and simmer for 5 minutes. Turn the trout over and simmer for a further 10 minutes.
7. Serve garnished with the nuts, lemon and coriander (cilantro) sprigs.
2. To make the marinade, mix all the ingredients together in a bowl.
3. Put the trout in a shallow dish and pour over the marinade. Leave to marinate for 30-40 minutes; turn the fish over during the marinating time.
4. Heat the oil in a Balti pan or wok and fry the fennel seeds and onion seeds until they start popping.
5. Add the crushed garlic, coconut milk or fish stock, and tomato puree
(paste) and bring the mixture in the wok to the boil.
6. Add the sultanas (golden raisins), garam masala and trout with the juices from the marinade. Cover and simmer for 5 minutes. Turn the trout over and simmer for a further 10 minutes.
7. Serve garnished with the nuts, lemon and coriander (cilantro) sprigs.
serving amount
serves 4
rate this recipe
8.3
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