Grilled Tandoori Trout

Ingredients

• Trout

  Fish, mixed species, raw

  16 oz or 454g

• Curry paste

  1 tbsp or 15g

• Potato

  Flesh and skin, raw

  4 potato, large or 1.48kg

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Garam Masala

  Badia

  1 tsp or 24g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Peas

  Green, frozen, unprepared

  2 cup or 268g

Directions

1. Coat the trout with the tandoori curry paste.
2. Halve the potatoes and place them 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 the grilled trout with potatoes and peas.

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