4 People

Preparation Time

5 minutes

Cook Time

35 minutes

About this recipe

Oily fish such as trout is a great source of vitamin D, so why not serve up this spicy fillet with a cooling chutney? A healthy main meal the whole family can enjoy!


4 Thick Trout Fillets
1 Tablespoon tandoori curry paste
500g new potatoes, larger ones halved
2 Tablespoons vegetable oil
1 Garlic clove, chopped
1 Teaspoon ground cumin
1 Teaspoon, garam masala (or ground coriander)
1/2 Teaspoon ground turmeric
320g frozen peas
Yogurt, coriander leaves and mango chutney to serve

Cooking Instructions

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.