Curried trout
L’habit ne fait pas le moine…
Don’t judge a book by its cover !!!
So please don’t judge my trout just because I left the skins and the heads on… this fish is actually boneless!.
Yes it is!…
Well I like to present the fish as a whole.. it looks beautiful, and fresh! However when I have dinner with my family I hate spending time checking and removing bones from my youngest children’s plates.
I like to enjoy food with them and I like to have my food warm.
So I cut my fish lengthwise, boned it, marinated it and put it back together. It looks whole again.
When I serve it, I just lift the head, the skin comes off easily and a good clean fillet reveals itself!
Recipe
Ingredients
Three big trout
1 onion
4 cloves of garlic
1tsp ginger
1tsp cumin
1tsp coriander
1tsp turmeric
1Tbs Garam massala
½ tsp chilli
¼ cup of oil
Juice of ½ lemon
salt
Method
Prepare the fish as explained in the introduction
Mix all the spices and divide into two portions
Mix one portion with the lemon juice, season and marinate the fish. Cook in a moderate oven covered with foil.
In a pan, fry the onion until browned, add the garlic mixture then the vegetables and a little water and simmer to cook and reduce the liquid. Season.
Once the fish is cooked add the juices released from it to your vegetables and simmer for few more minutes.
Serve as per the picture and sprinkle with fresh coriander (I did not have any!!!)
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