Name: Tandoori trout
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 4 thick trout fillets; 1 tbsp tandoori curry paste; 500g new potatoes larger ones halved; 2 tbsp vegetable oil; 1 garlic chopped; 1 tsp ground cumin; 1 tsp garam masala; ½ tsp ground turmeric; 320g frozen peas; yogurt, coriander leaves and mango chutney, to serve

Instructions

3 steps

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.

15 min

Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins.

6 min

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.

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