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Chilli Spiced Trout
Serves 2
Ingredients:
2
whole trout
2 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 small green chilli, seeded and chopped
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
1 tbsp lemon juice
Yoghurt
and cucumber sauce
1
cucumber
salt
mint leaves
275 ml (½ pint) natural yoghurt or thick
Greek yoghurt
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Method:
Spiced Trout
Gently
fry the finely chopped onion, garlic, and chilli in hot oil
for 2-3 minutes. Add the spices and lemon juice. Cook for 2
minutes longer to release the flavours.
Clean
the trout and slash each side at the thickest part 2 or 3 times.
Coat all over with the spice mixture. Leave covered for 1-2
hours so that the flavours can develop and then grill under
a medium heat for 5-6 minutes on each side. Serve with a yoghurt
and cucumber sauce.
Yoghurt
and cucumber sauce
Peel the cucumber, slice or shred it and leave it, sprinkled
with salt, to drain for about half an hour. Use kichen paper
to pat off any excess moisture and then mix the cucumber with
the yoghurt, a few chopped mint leaves and seasonings.
Cook's
note:
In a hurry? This recipe can also be cooked in the microwave.
Recipes
