2 Pin Boned Rainbow Trout Fillets
1 tbsp butter
1 tbsp sunflower oil
2 tbsp chopped coriander leaves
2 garlic cloves
2 green chillies
2 tbsp poppy seeds
½ tsp garam masala
¼ tsp chili powder
1½ tsp lemon juice
½ cup of water
¼ tsp fenugreek seeds
¼ tsp mustard seeds
¼ tsp fennel seeds
¼ tsp cumin seeds
Quick Pan Spicy Trout
If you like oodles of flavour in your dinner, this subtle yet spicy trout recipe is worth trying. It takes just a few minutes to cook in a pan and can be served on its own with a slice or two of homemade bread, or with potatoes or rice which will soak up the juices.
Prepare all the spices: mix together the fenugreek, mustard, fennel and cumin seeds and put to one side. Grind the poppy seeds and place to one side. Prick the chilli peppers with a sharp knife. Peel and thinly slice the garlic.
Heat the oil and butter in a non stick pan, add the mixed spices until they begin to pop, then stir in the garlic, chilies, salt and garlic. Cook until the garlic begins to colour then add the poppy seed powder mix, the red chilli powder and the garam masala. Cook for about 20 seconds. Remove from the heat for a moment and add ½ cup of water. Return to the heat and cook until the liquid has dried off and you’re left with a spicy paste.
Add the trout to the pan with a splash of water and shake to mix all the ingredients together. Cook uncovered for around five minutes until the fish is cooked through.
Drizzle the lemon juice over the trout, gently stir in the coriander leaves and serve hot.
If you liked this easy spicy trout recipe you can buy our fresh, boned rainbow trout fillets in freezer sized packs from our online shop here or in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country .
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