• 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


  1. 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.

  2. 2

    Combine the yogurt, cucumber, garam masala and a splash of lemon juice in a bowl, and set to one side.

  3. 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.

Nutritional Details

Each serving provides
  • Energy 1072kj 256kcal 13%
  • Fat 6.5g 9%
  • Saturates 0.7g 4%
  • Sugars 17.0g 19%
  • Salt 1.54g 26%

% of the Reference Intakes

Typical values per 100g: Energy 360kj/86kcal

Each serving provides

18.8g carbohydrate 1.7g fibre 29.7g protein

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