Tandoori Trout

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.