| PREP TIME | 5 mins |
| COOK TIME | 35 mins |
| TOTAL TIME | 40 Mins |
| SERVINGS | 4 people |
| CUISINE | Indian |
| CALORIES PER SERVING | 359 kcal |
Ingredients
- 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
- Yoghourt, Coriander Leaves and Mango Chutney, to serve
Instructions
- STEP 1
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. - STEP 2
Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins. - STEP 3
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 yoghurt and chutney on the side.
