Tandoori Trout Recipes

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TANDOORI ROASTED ROOT VEGETABLE STEW



Tandoori Roasted Root Vegetable Stew image

This colourful meal combines lentils, quinoa, zucchini, and tomatoes. For a spicier dish, try garnishing with sliced chillies. If you want to cool things down, try drizzling with some yogurt.

Provided by Patak's Canada

Categories     World Cuisine Recipes     Asian     Indian

Time 1h20m

Yield 2

Number Of Ingredients 12

4 cups chopped root vegetables, such as carrot, parsnip, sweet potato, turnip (1-inch chunks)
2 shallots, halved
4 teaspoons vegetable oil
1 clove garlic, chopped
1 pinch salt
1 pinch freshly ground pepper
1 ½ cups chopped zucchini (1-inch chunks)
1 cup cherry tomatoes, halved
½ (15 ounce) can lentils, drained and rinsed
1 packet Patak's Tandoori Sauce for Two
½ cup cooked quinoa
1 tablespoon finely chopped fresh mint

Steps:

  • Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
  • Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
  • Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
  • Garnish with mint.

Nutrition Facts : Calories 577.6 calories, Carbohydrate 81.6 g, Fat 20.7 g, Fiber 17.6 g, Protein 20.7 g, SaturatedFat 4.9 g, Sodium 532 mg, Sugar 12.6 g

TANDOORI TROUT



Tandoori trout image

Oily fish such as trout is a great source of vitamin D, so why not serve up this spicy fillet with a cooling chutney? A healthy main meal the whole family can enjoy

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

4 thick trout fillets
1 tbsp tandoori curry paste
500g new potatoes , larger ones halved
2 tbsp vegetable oil
1 garlic clove , chopped
1 tsp ground cumin
1 tsp garam masala (or ground coriander)
½ tsp ground turmeric
320g frozen peas
yogurt , coriander leaves and mango chutney, to serve

Steps:

  • 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.
  • Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins.
  • 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.

Nutrition Facts : Calories 359 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium

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Top Asked Questions

Can I turn this tandoori fish recipe into fish Tikka?
As a result, you can turn this tandoori fish recipe into fish tikka by using boneless fillets. You could use salmon or even the pollock that I use in my Keralan fish curry.
How to cook trout and potatoes in curry paste?
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.
What is the best way to cook trout fillets?
Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins. 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.
How to cook trout on a charcoal grill?
Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins. 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.

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