Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Tikka-charred trout with cucumber and yogurt dressing
This Indian-style trout dish is a real sizzler
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Ready in 22 minutes, plus marinating time
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Cooking time 12 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 4 whole trout
For the marinade
- 3 tbsp tandoori curry paste
- 1 tbsp fresh ginger, grated
- 3 tbsp mango chutney
- 1 lemon, ½ juiced, ½ cut into wedges
- 150g low-fat Greek yogurt
- 6 tbsp fresh coriander, chopped
For the yogurt raita
- 100g low-fat yogurt
- ¼ cucumber, finely chopped
- ½ tsp garam masala
Method
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1
Slash both sides of the trout and place in a shallow non-metallic dish. Combine the curry paste, ginger, mango chutney, 1 tbsp lemon juice, Greek yogurt and coriander, and spoon over the trout. Combine well until thoroughly coated. Cover and chill to marinade for 30 minutes.
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2
Combine the yogurt, cucumber, garam masala and a splash of lemon juice in a bowl, and set to one side.
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3
Place the fish on the grill and cook for 6 minutes. Carefully turn and cook for another 6 minutes until cooked through and lightly charred. Serve with the lemon wedges and raita.
