Trout Curry with Coconut    HT  MC  25mins

Serves 4      Hot   Fish   Fruit  Main Course   Dairy Free   Eggless

Ingredients

  6 Trout Fillets, cut into cubes

  1 Onion, finely chopped

  1 Garlic Clove, crushed

  1 tbsp Vegetable Oil

  1 tsp Turmeric

  1 tsp Ground Coriander

  1 tbsp Mild Curry Paste

  180ml/6fl.oz.  Fish Stock

  50g/2oz  Creamed Coconut

  4 tbsp Mango Chutney

  1 tbsp Lemon Juice

  Salt  and Black Pepper

  1 tsp Garam Masala

  25g/1 oz Desiccated Coconut, toasted

  1 Mango, thinly sliced

  Coriander Leaves to garnish

Instructions

1. Heat the oil in a saucepan, add the onion and garlic and sauté gently until soft.

2. Add the spices (except garam masala) and curry paste. Stir well then cook for 1 minute.

3. Add the stock, chutney, lemon juice, creamed coconut, salt and pepper. Bring to the boil, then reduce the heat and simmer gently uncovered for 5 minutes.

4. Add the trout fillets and garam masala stir gently to mix well, cover and cook for 10 minutes.

5. To serve - transfer to a warmed serving dish, sprinkle with the toasted coconut, and garnish with the mango and coriander leaves.

More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

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