Curried Trout With Chutney And Cucumber Melon Raita Recipes

GRILLED CURRIED PUMPKIN BURGERS WITH CUCUMBER AND MINT RAITA

Grilled Curried Pumpkin Burgers with Cucumber and Mint Raita image

Canned pumpkin holds together a chunky mix of zucchini, peppers and chickpeas; its natural sweetness is the perfect foil for the spice of garam masala and curry powder.

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 25

Ingredients

2 Family Size Tea Bags
2 quarts water
Sugar or sweetener, optional
1 cup nonfat Greek yogurt
1 teaspoon lime zest
Pinch cayenne pepper
Kosher salt
2 small Kirby cucumbers, unpeeled, finely diced
2 tablespoons minced fresh mint
6 ounces hearts of romaine leaves
1 cup fresh cilantro leaves
4 tablespoons vegetable oil, plus more for oiling the grill grates
1 cup finely diced yellow onion
2 cups finely diced yellow bell pepper
1 1/2 cups finely diced zucchini
Kosher salt
1 tablespoon curry powder
1 tablespoon garam masala
1/2 teaspoon ground ginger
1 1/2 cups chickpeas, roughly chopped
3/4 cup canned pumpkin puree
1 cup plain breadcrumbs
Freshly ground black pepper
4 hamburger buns
4 lime wedges, for serving

Steps:

For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.
For the raita: Whisk the yogurt, lime zest, cayenne and a pinch of salt together in a medium bowl until smooth. Whisk in enough water to make the yogurt barely pourable. Stir the cucumber and mint into the yogurt. Set aside.
For the burgers: Preheat a grill for cooking over medium-high heat. Cut the lettuce into thin strips and coarsely chop the cilantro leaves. Toss together in a small bowl and refrigerate until ready to serve.
Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until tender and browned, about 4 minutes. Add the bell peppers, zucchini and 1 teaspoon of salt and cook, stirring occasionally, until tender and beginning to brown, 3 to 5 minutes. Add the curry powder, garam masala, and ground ginger and cook, stirring, 1 minute more. Transfer to a plate and refrigerate for about 5 minutes to cool.
While the vegetables cool, stir together the chickpeas and pumpkin in a medium bowl. Add the cooled vegetables, breadcrumbs, 1 teaspoon salt and some pepper and stir with a rubber spatula until combined.
Divide the mixture into 4 equal portions and form each portion into a patty. Rub oil on the grill grates and place the patties on the grill. Grill 6 minutes on each side, then transfer to a plate.
Place a dollop of raita on the bottoms of the buns, then top with a patty, another dollop of the raita, some of the lettuce and cilantro mix and cover with the bun tops. Serve with lime wedges and iced tea.

CURRIED TROUT WITH CHUTNEY AND CUCUMBER-MELON RAITA

Curried Trout with Chutney and Cucumber-Melon Raita image

Raita is India's signature yogurt and vegetable condiment. This one would also be good on pita or naan.

Provided by The Bon Appétit Test Kitchen

Time 30m

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

1/2 cup plain whole-milk yogurt
1/3 cup diced unpeeled English hothouse cucumber
1/3 cup diced peeled cantaloupe
3 tablespoons chopped fresh mint, divided
2 large (8- to 9-ounce) trout fillets with skin
4 tablespoons mango-ginger chutney
2 teaspoons Madras curry powder
1/3 cup sliced almonds
2 tablespoons (1/4 stick) butter

Steps:

Mix first 3 ingredients in small bowl. Add 2 tablespoons mint; season generously with salt and pepper. Chill raita while preparing trout.
Place trout fillets, flesh side up, on platter or baking sheet. Brush each with 2 tablespoons chutney, covering top completely. Sprinkle with salt and pepper. Sprinkle each fillet with 1 teaspoon curry powder. Sprinkle almonds evenly over fish; press very firmly to adhere.
Melt butter in large nonstick skillet over medium heat. Add fish, almond side down, and cook until browned on bottom, about 4 minutes. Carefully turn fish over and sauté until cooked through, replacing any dislodged almonds, about 4 minutes. Transfer fish to plates; sprinkle remaining mint over. Spoon raita alongside.

CHUNKY CUCUMBER RAITA

Chunky cucumber raita image

A herby yogurt dip to serve with curry recipes and spiced food. If you want to make this sauce ahead, keep the cucumber separate until the last minute

Provided by Sara Buenfeld

Categories Condiment

Time 10m

Number Of Ingredients 4

Ingredients

500g Greek yogurt
20g mint
30g coriander
1 cucumber

Steps:

Tip the yogurt into a food processor with the mint, coriander and ½ tsp salt, then blitz until smooth. Halve the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds, then thinly slice. Stir into the herby yogurt just before serving.

Nutrition Facts : Calories 122 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

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