4 thick trout fillets
1 tbsp tandoori curry paste
500g new potatoes, larger ones halved
2 tbsp vegetable oil
1 garlic clove, chopped
1 tsp each ground cumin and garam masala (or ground coriander)
½ tsp ground turmeric
320g frozen peas
yogurt, coriander leaves and mango chutney, to serve
Oily fish like trout is a valuable source of vitamin D, which supports strong bones and teeth.


1.1 Coat the trout in the curry paste. Put the potatoes in a large pan of cold salted water, bring to the boil and cook for 15-20 mins until tender but still retaining their shape. Drain and leave to steam-dry.
2.2 Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins.
3.3 Meanwhile, heat the oil in a large frying pan and add the garlic and spices. Cook for a few mins until fragrant, then tip in the potatoes. Fry for 3 mins until crisp at the edges, then throw in the frozen peas. Cook for 2-3 mins more until warmed through. Season well and serve with the trout, coriander sprinkled over, and yogurt and chutney on the side.

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