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    You are in: Home / Recipes / Baked Trout with Spicy Almond and Coconut Sauce Recipe
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    Baked Trout with Spicy Almond and Coconut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    ChrisMnn's Note:

    Indian stlye baked fish for special occasions. I personally do not like fish but my wife said she enjoyed it. I obtained the recipe from an Indian cookery course I am attening in Coventry England

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    1. 1
      Rinse the fish under running water.
    2. 2
      Sprinkle the fish with half the lemon juice and place in oven proof dish.
    3. 3
      Preheat oven 190c/375f/Gas5.
    4. 4
      In a bowl, mix together the tomato puree, ground almonds, ginger pulp,garlic pulp, Tabasco sauce, garam masala, yoghurt, salt, cocnut milk, coriander and the remaining lemon juice.
    5. 5
      Pour in 125ml/4fl.
    6. 6
      oz water and blend everything together.
    7. 7
      In a frying pan, heat the oil with the bay leaf, cardamoms and cinnamon for 30 seconds.
    8. 8
      Pour the sauce mixture into this and bring to the boil.
    9. 9
      reduce the heat and cook for a further 1-2 minutes.
    10. 10
      Pour over the trout (or fish of your choice) and bake in oven for 15-20 minutes.

    Ratings & Reviews:

    • on July 07, 2004

      Excellent dish! Easy to prepare and very delightful taste. I substituted my home garden Habanaro pepper sauce and fresh tomatoes since I had them. Will serve this again as well!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Trout with Spicy Almond and Coconut Sauce

    Serving Size: 1 (162 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 290.5
    Calories from Fat 261
    Total Fat 29.0 g
    Saturated Fat 14.1 g
    Cholesterol 1.3 mg
    Sodium 624.9 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 0.8 g
    Sugars 2.8 g
    Protein 3.5 g

    The following items or measurements are not included:


    cinnamon bark

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