4 small to medium trout, cleaned
lemon wedges to garnish
lemon wedges to garnish
for the marinade
1 clove garlic, crushed
1 (2.5cm (1 in) piece fresh root ginger, finely grated
2 tablespoons lemon juice
2/3 cup (150 ml) 1/4 pt natural yogurt
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoon allspice 1 teaspoon garam masala
pinch of cayenne
generous pinch of freshly ground black pepper
a few drops of yellow and red food colouring
1 (2.5cm (1 in) piece fresh root ginger, finely grated
2 tablespoons lemon juice
2/3 cup (150 ml) 1/4 pt natural yogurt
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoon allspice 1 teaspoon garam masala
pinch of cayenne
generous pinch of freshly ground black pepper
a few drops of yellow and red food colouring
method
1. Combine all the marinade ingredients. Take care if adding the food colouring not to overdo it.
2. Make three or four slashes in each side of the fish and cover with the marinade, making sure it penetrates the slashes. L
3. Leave the trout to marinate in a glass dish for 3 hours in a cool place, covered with cling film.
4. Bake in a hot oven 220°c (425°f) gas 7 uncovered, basting frequently, for about 20 minutes, or until the flesh is tender.
5. Garnish with lemon wedges.
2. Make three or four slashes in each side of the fish and cover with the marinade, making sure it penetrates the slashes. L
3. Leave the trout to marinate in a glass dish for 3 hours in a cool place, covered with cling film.
4. Bake in a hot oven 220°c (425°f) gas 7 uncovered, basting frequently, for about 20 minutes, or until the flesh is tender.
5. Garnish with lemon wedges.
serving amount
serves 4
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