Grilled Tandoori Trout

Ingredients

• Trout

  raw, mixed species

  16 oz or 454g

• Tandoori curry paste

  Patak's

  1 tablespoons or 50g

• Potato

  raw, with skin

  4 potato, large or 1.48kg

• Olive oil

  2 tbsp or 27g

• Garlic

  raw

  2 cloves, minced or 6g

• Cumin seed

  1 tsp, ground or 3g

• Garam masala

  Badia

  1 tsp or 24g

• Turmeric

  ground

  ½ tsp or 1g

• Green peas

  frozen

  2 cup or 268g

Directions

1. Coat the trout in the tandoori curry paste.
2. Halve the potatoes and place in a large pan of cold salted water, bring to a boil, and cook for 15-20 minutes until tender but still holding their shape. Drain and allow to steam-dry.
3. Preheat the grill. Arrange the trout fillets on a foil-lined baking tray and grill until tender, about 6-8 minutes.
4. Meanwhile, heat the olive oil in a large frying pan, add the minced garlic and spices, and cook for a few minutes until fragrant. Add the potatoes and fry for 3 minutes until crisp at the edges, then add the frozen peas. Cook for an additional 2-3 minutes until warmed through.
5. Serve grilled trout with potatoes and peas.