Tandoori Trout with Mango Chutney Recipe | Food Diaries | Chef Zarnak Sidhwa | Sea Food

Method:
1. Coat the trout in the curry paste. Put the potatoes in a large pan of cold salted water, bring to the boil and cook for 15-20 mins until tender but still retaining their shape. Drain and leave to steam-dry.
2. Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins.
3. Meanwhile, heat the oil in a large frying pan and add the garlic and spices. Cook for a few mins until fragrant, then tip in the potatoes. Fry for 3 mins until crisp at the edges, then throw in the frozen peas. Cook for 2-3 mins more until warmed through. Season well and serve with the trout, coriander sprinkled over, and yogurt and chutney on the side.

Method For Tandoori Curry Pasta:
1. Mix all the ingredients together in a deep bowl. Add more water, if necessary, and make a smooth paste.

Method:
1. Line a rimmed small baking sheet (you can use half a sheet) with parchment paper.
2. Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
3. Toss the carrots with the remaining half of olive oil. Place the carrots all around trout on a sheet pan.
5. Sprinkle the trout and the carrots with salt and pepper. Add minced garlic on top of the trout fillet and carrots. Top with lemon slices.
6. Bake for about 15 minutes at 200 c in the preheated oven until the trout is cooked through.
7. Remove from the oven. Remove lemon slices from the trout before serving.