Trout Tandoori
- 4 trout fillets
- 1 tbsp tandoori paste
- 500g halved new potatoes
- 2 tbsp oil
- 1 chopped garlic clove
- 1 tsp each ground cumin and coriander
- ½ tsp turmeric
- 300g frozen peas
- Yoghurt and chutney, to serve
- Slather the trout with the tandoori paste, and leave to marinate. Meanwhile, boil the potatoes for 15 mins or until tender, then drain and leave to steam-dry.
- Heat up the grill and cook the trout on a lined tray for 8 mins. Meanwhile, fry the garlic and spices in the oil for 2 mins, then tip in the potatoes and fry for 4 mins more. Add the peas, cook for 3 mins, then season. Serve the potato mixture with the trout, a dollop of yoghurt, and any chutney you fancy.
35 mins
4 serving