Tandoori Trout with Raindrop Chutney
A fusion of Indian flavors with a fresh twist, this dish combines the delicate taste of trout with the crunch of raindrop chutney.
Ingredients
- ●4 trout
- ●1 cup raindropcoarsely chopped
- ●1 cup yogurt
- ●2 inches gingergrated
- ●2 tsp garam masala
- ●1 tsp cumin
- ●1/2 tsp cayenne pepper
- ●2 tbsp lemon juice
- ●2 tbsp olive oil
- ●1 tsp salt
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. In a blender, combine yogurt, ginger, garam masala, cumin, cayenne pepper, and lemon juice. Blend until smooth.
- 3
3. Place the trout in a baking dish and brush the yogurt mixture evenly on both sides of the fish.
- 4
4. Drizzle olive oil over the fish and season with salt.
- 5
5. Bake in the preheated oven for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
- 6
6. Meanwhile, combine chopped raindrop, salt, and a squeeze of lemon juice in a bowl.
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7. To serve, place the trout on a plate and top with a dollop of raindrop chutney.
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8. Garnish with chopped cilantro or scallions, if desired.
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9. Serve immediately and enjoy!
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10. For the raindrop chutney, adjust the seasoning to taste with salt, lemon juice, or cayenne pepper.