Seafood Recipes - Trout in Yoghurt

Ingredients

• 2.5 ml/1/2 tsp ground turmeric

• 2.5 ml/1/2 tsp salt

• 450 g/1lb trout, cut into pieces

• 120 ml/4 fl oz/1/2 cup mustard oil

• 2 bay leaves

• 2 green chilies, sliced

• 2 onions, finely chopped

• 2.5 cm/1/2 in ginger root, finely chopped

• 120 ml/4 fl oz/1/2 cup natural (plain) yoghurt

• 5 ml/l tsp sugar

• 120 ml/4 fl oz/1/2 cup water

• 5 ml/l tsp ghee

• 2.5 ml/1/2 tsp garam masala

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Method:

1. Mix together the turmeric and salt and rub over the fish. Leave to marinate for at least 30 minutes. Heat the mustard oil and fry the fish until golden brown. remove from the pan and set aside.

2. Remove all but 30 ml/2 tbsp of oil from the pan then fry the bay leaves and chilies for 1 minute. Add the onions and fry until golden. Add the ginger and fry f or 2 minutes.

3. Stir in the yoghurt and sugar. Add the fish pieces and stir to coast tem in the sauce. Add a little salt, if necessary, stir in the water, cover and simmer for about 15 minutes until fish is cooked.

4. Stir in the ghee, sprinkle with the garam masala and serve hot with rice, okra and chapattis.