Trout Korma

A mild spicy curry perfect with pan fried trout.

Another recipe by Sian @recipebreakout

Printable version

Serves 2

Ingredients:             

2 Fillet portions of fresh ChalkStream® trout 130g each

1 tsp of garlic paste

1 tsp of ginger paste

1 tbsp of korma paste

1 onion

1 tsp of turmeric

2 tbsp of Greek yogurt

2 tbsp of coconut milk

Fresh coriander leaves

1 tsp of sultanas

1 tbs of flaked almonds

1 cup of basmati rice

Method

Finely chop the onion and lightly brown in a frying pan with a splash of oil and the garlic paste. Add the ginger paste, korma paste, turmeric, yogurt and coconut milk and heat without bringing to the boil. 

Put a little oil in a pan and fry the trout over a moderate heat skin side down for a few minutes, then turn over to cook for a further couple of minutes.

Add the trout to the korma sauce, serve with basmati rice and sprinkle on the sultanas, flaked almonds and coriander leaves.