Baked Trout with Spicy Almond and Coconut Sauce

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: 30 mins
• 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.