Kashmiri Trout Curry (Gaad)
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Ingredients
- 2 whole trout, gutted and cleaned
- 2 tsp ground fennel
- 1 tsp ground ginger
- 1.5 tsp kashmiri chilli powder
- 2 fresh green chillies
- 3 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 230 kcal
- Protein
- 20.7 g
- Carbohydrate
- 1 g
- of which sugars
- 0.4 g
- Fat
- 15.8 g
- of which saturates
- 2.4 g
- Fibre
- 0.9 g
- Salt
- 0.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut each trout into 3 thick steaks.
- 2
Heat the mustard oil in a wide pan and fry the fish for 2 minutes on each side until lightly coloured, then lift out.
- 3
Stir the ground fennel, ground ginger and kashmiri chilli powder into the pan and cook for 1 minute.
- 4
Pour in 250ml water and the whole green chillies, and simmer for 5 minutes.
- 5
Return the fish to the pan and simmer gently for 6-7 minutes until cooked through and the fish flakes easily.
- 6
Scatter with the chopped coriander and serve with rice.
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