Tandoori trout

1 of 5-a-day family friendly fibre fish healthy iron oily fish trout

N/A

Source

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

yogurt , coriander leaves and mango chutney, to serve

Method

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.