![Tandoori Trout Fillets](/content/images/2024/06/Depositphotos_438804752_XL.jpg)
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![Tandoori Trout Fillets](/content/images/2024/06/Depositphotos_438804752_XL.jpg)
Ingredients
Method
- 4 trout fillets
- 1 tbsp tandoori paste
- 500g baby new potatoes
- 2 tbsp oil
- 1 chopped garlic clove
- 1 tsp each ground cumin, garam masala and turmeric
- 350g frozen peas
- Yoghurt and mango chutney, to serve
- Slather the fish fillets with the tandoor paste, and boil the potatoes in salted water until tender. Drain the potatoes and leave to steam-dry. Meanwhile, place the marinated fish fillets on a line baking tray and grill for 8 mins.
- Heat the oil in a large frying pan and cook the garlic with the spices for 2 mins. Tip in the potatoes and fry for 3 mins, then toss in the peas and cook for 3 mins more. Season and serve with the grilled tandoori fish, some chutney and yoghurt.
35 mins
4 serving
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