Tandoori trout served with mango chutney & yoghurt
Mulanya saya nak masuk "cook-off" dianjurkan oleh syarikat majalah. Task yg diberikan adalah masak juadah ikan trout. Kebetulan masa contest ni berlangsung, sy kehilangan kawan akibat serangan jantung. Beliau suka buat ayam goreng tandoori. Tercetus inspirasi gabungkan tandoori dengan ikan trout. Maka terhasil resepi tandoori trout ini.
Tandoori trout served with mango chutney & yoghurt
Mulanya saya nak masuk "cook-off" dianjurkan oleh syarikat majalah. Task yg diberikan adalah masak juadah ikan trout. Kebetulan masa contest ni berlangsung, sy kehilangan kawan akibat serangan jantung. Beliau suka buat ayam goreng tandoori. Tercetus inspirasi gabungkan tandoori dengan ikan trout. Maka terhasil resepi tandoori trout ini.
Cara Memasak
- 1
Coat the TROUT in the tandoori paste, yoghurt and seasoning,
- 2
Put the potatoes in a large pan of cold water , bring to the boil and cook for 15-20 mins until tender but still retaining their shape. Drain and leave to steam-dry.
- 3
Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins.
- 4
Meanwhile, heat the oil in a large frying pan and add the garlic, ginger 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.
Cooksnap
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