Tandoori Trout with Mango Chutney Recipe | Food Diaries | Chef Zarnak Sidhwa | Sea Food

Tandoori Trout with Mango Chutney Recipe | Food Diaries
Tandoori Trout with Mango Chutney Recipe | Food Diaries

Tandoori Trout with Mango Chutney is perfect way to treat yourself to something extraordinarily delicious. Try it today!

Watch this Masala TV video to learn how to make Tandoori Trout with Mango Chutney and Baked Rainbow Trout Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 2 July 2021.

 

 

 

 

 

Ingredients:

  • Thick trout fillets 2
  • Tandoori curry paste 1 tbsp
  • Potatoes 2
  • Oil 2 tbsp
  • Garlic (chopped) 1 clove
  • All spice powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 1/2 tsp
  • Peas 1 cup
  • Yogurt to serve
  • Coriander leaves to serve
  • Mango chutney to serve

For Tandoori Curry Pasta:

  • Turmeric powder 1 tsp
  • Coriander powder 1 ½ tsp
  • All spice powder 1 tsp
  • Fennel seeds powder ½ tsp
  • Kashmiri chili powder ½ – 1 tsp
  • Black pepper ½ tsp
  • Paprika 3-4 tsp
  • Garlic paste 1 tsp
  • Ginger paste 1 tsp
  • Yogurt 2-3 tbsp
  • Lemon juice 1 lemon
  • Dried fenugreek leaves 1 tsp
  • Oil 2 tbsp
  • Salt to taste
  • Orange color a pinch

 

Method:
1. Coat the trout in the curry paste. Put the potatoes in a large pan of cold salted water, bring to the boil and cook for 15-20 mins until tender but still retaining their shape. Drain and leave to steam-dry.
2. Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins.
3. Meanwhile, heat the oil in a large frying pan and add the garlic and spices. Cook for a few mins until fragrant, then tip in the potatoes. Fry for 3 mins until crisp at the edges, then throw in the frozen peas. Cook for 2-3 mins more until warmed through. Season well and serve with the trout, coriander sprinkled over, and yogurt and chutney on the side.

Method For Tandoori Curry Pasta:
1. Mix all the ingredients together in a deep bowl. Add more water, if necessary, and make a smooth paste.

Ingredients:

  • Rainbow Trout 1
  • Carrots 2
  • Olive oil 3 tbsp
  • Garlic (minced) 5 cloves
  • Salt 1/2 tsp
  • Black Pepper 1/2 tsp
  • Lemon (sliced) 1/2

 

Method:
1. Line a rimmed small baking sheet (you can use half a sheet) with parchment paper.
2. Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
3. Toss the carrots with the remaining half of olive oil. Place the carrots all around trout on a sheet pan.
5. Sprinkle the trout and the carrots with salt and pepper. Add minced garlic on top of the trout fillet and carrots. Top with lemon slices.
6. Bake for about 15 minutes at 200 c in the preheated oven until the trout is cooked through.
7. Remove from the oven. Remove lemon slices from the trout before serving.


Tandoori Trout with Mango Chutney Recipe in Urdu and English

At Masala TV you can check complete Tandoori Trout with Mango Chutney Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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