Curried Trout With Chutney And Cucumber-Melon Raita
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Mint (chopped fresh, divided)2 tsps
Madras Curry Powder1 cup
Almond (sliced)2 tbsps
Butter (1/4 stick)Directions:
1
Mix first 3 ingredients in small bowl
2
Add 2 tablespoons mint; season generously with salt and pepper
3
Chill raita while preparing trout
4
Place trout fillets, flesh side up, on platter or baking sheet
5
Brush each with 2 tablespoons chutney, covering top completely
6
Sprinkle with salt and pepper
7
Sprinkle each fillet with 1 teaspoon curry powder
8
Sprinkle almonds evenly over fish; press very firmly to adhere
9
Melt butter in large nonstick skillet over medium heat
10
Add fish, almond side down, and cook until browned on bottom, about 4 minutes
11
Carefully turn fish over and sauté until cooked through, replacing any dislodged almonds, about 4 minutes
12
Transfer fish to plates; sprinkle remaining mint over
13
Spoon raita alongside
14
Mix first 3 ingredients in small bowl
15
Add 2 tablespoons mint; season generously with salt and pepper
16
Chill raita while preparing trout
17
Place trout fillets, flesh side up, on platter or baking sheet
18
Brush each with 2 tablespoons chutney, covering top completely
19
Sprinkle with salt and pepper
20
Sprinkle each fillet with 1 teaspoon curry powder
21
Sprinkle almonds evenly over fish; press very firmly to adhere
22
Melt butter in large nonstick skillet over medium heat
23
Add fish, almond side down, and cook until browned on bottom, about 4 minutes
24
Carefully turn fish over and sauté until cooked through, replacing any dislodged almonds, about 4 minutes
25
Transfer fish to plates; sprinkle remaining mint over
26
Spoon raita alongside