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Spiced Trout with Basmati Rice
This recipe is good for either the BBQ or grill.
Ingredients:
4
tbsp natural yogurt
2.5cm / 1in piece fresh root ginger, peeled and finely
grated with its juice
Pinch paprika
Pinch turmeric
4 x 175g / 6oz fresh thick trout fillets
225g / 8oz Basmati rice
3 tbsp Medium Bombay crushed curry species
1 red onion, cut into wedges
I red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
3 cloves garlic chopped
1 x 2.5cm / 1in piece cinnamon bark
20g packet coriander leaves
Sea salt & black pepper
Serves 4
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Spiced
Trout with Basmati Rice
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Prep
Time: 15 minutes
Cook Time: 20 minutes
Marinating Time: 15 minutes
Method:
Mix
together the yogurt, ginger, paprika and turmeric. Brush the
paste over each trout fillet. Leave to marinate for 15 minutes.
Meanwhile, rinse the rice and cook in just enough salted water
to cover the rice for 15 minutes.
Heat
the oil and fry the curry spices for 1 minute. Add the garlic
and cinnamon bark and fry for 2 minutes. Throw in the onion
wedges for a couple of minutes until they have softened. Add
the peppers and stir-fry for 5 minutes.
Pre
heat the grill and cook under a high heat for 6 minutes, turning
the trout once. Toss the coriander into the vegetables, stir
in the cooked rice and spoon into dishes. Break each trout fillet
in half and lay of the top of the rice.
TIP:
Line
the grill pan with oiled foil and lay the trout on top to prevent
the fish from sticking. Look out for whole stalks of coriander
with the roots intact. The root has a pungent aroma and intense
flavour. Finely chop and add to the pan together with the peppers.
Recipes
