with Coconut HT MC
Fish Fruit Main Course
Dairy Free Eggless
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
Heat the oil in a saucepan, add the onion and garlic and sauté gently until
Add the spices (except garam masala) and curry paste. Stir well then cook for 1
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.
Add the trout fillets and garam masala stir gently to mix well, cover and cook
for 10 minutes.
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 |
Fish Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.