We have a fusion of spices and fresh seafood with our Tandoori Trout. Marinated in a blend of yogurt, garlic, ginger, and aromatic spices such as cumin, coriander, and turmeric, cooked to perfection under a grill or on top of an open flame, ensuring a smoky, charred exterior and tender, flaky flesh within. Pair your Tandoori Trout with our freshly baked naan bread or fragrant basmati rice, both designed to complement the rich flavours of the dish. The naan, warm and pillowy, can be used to scoop up every bit of the tangy marinade, while the basmati rice provides a light, aromatic balance to the bold spices, creating a complete and satisfying dining experience.
Ingredients
- 2 tbsp Tandoori Masala
- 3 Trout Fillets (halved)
- 2 tbsp plain yogurt
- 1 tbsp lemon juice
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Sea salt and freshly Ground Black Pepper to taste
- Fresh coriander, for garnish
Instructions
- In a bowl, mix tandoori masala, yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, red chili powder, and salt to make a marinade.
- Coat the trout fillets with the marinade and let them marinate for at least 30 minutes. Preheat the grill to medium-high heat.
- Grill the marinated trout for 4-5 minutes on each side, or until cooked through.
- Serve hot, garnished with fresh coriander.
Tips for Best Results
For an extra smoky flavour, consider using a charcoal grill or adding a few pieces of soaked wood chips to your gas grill. Ensure the trout fillets are evenly coated with the marinade for consistent flavour in every bite. Additionally, avoid overcooking the fish to retain its tenderness and juiciness. Pair the dish with a side of mint chutney or lemon wedges for a refreshing contrast.
