Baked Trout with Spicy Almond and Coconut Sauce

Submitted by ChrisMnn

"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"

 

• Ready In: 30mins
• Ingredients: 19
• Serves: 2

ingredients

• 2 whole trout, gutted (or fish of your choice)
• 2 tablespoons lemon juice
• 2 tablespoons tomato puree
• 1 tablespoon ground almonds
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon Tabasco sauce
• 1 teaspoon garam masala
• 3 tablespoons plain low-fat yogurt
• 125 ml coconut milk
• 1 tablespoon chopped coriander leaves
• 2 tablespoons oil
• 1 small bay leaf
• 2 black cardamom pods (optional)
• 1 inch cinnamon bark
• 1⁄2 teaspoon salt

• GARNISH

• flaked almonds
• lemon wedge
• fresh bay leaf

directions

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

Reviews

[Thymestudio]

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!