Tandoori Trout Fillets

Charmaine Lu -

  • 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