|
Tandoori Trout
Serves 4 as a main course or 8 as a
starter
8
trout fillets (150g/5oz) each
2 tbsp ground coriander
1 tbsp ground cumin
1 tbsp turmeric powder
½ tsp
ground ginger
½
tsp chilli powder
1 tsp paprika
1 small clove of garlic, crushed in ½ tsp salt
150ml (¼ pt) low fat natural yoghurt
|
|
|
Method:
Mix all the spices and garlic and salt together with the yoghurt
and brush over the trout, making sure that the paste covers
the trout. Leave to marinate for at least 4 hours, preferably
6, turning at least once during this process.
Heat
grill to maximum. Line the grill with lightly oiled kitched
foil.
Remove
the trout from the marinade and place on the grioll. Grill for
about 5 minutes without turning, until the edges start to brown.
Do not baste during this time as the trout should be dry when
finished.
Serve
with finely shredded lettuce and a lemon wedge for each person
to squeeze over the fish and a yoghurt/mint sauce on the side.
Cook's
note:
As an alternative you can use a proporietary tandoori paste
mixed according to instructions.
Recipes
