Fish balti with pan-fried trout

Trout has a sweet and delicate flavour that pairs perfectly with our creamy Balti sauce. With a hint of spice and the subtle tang of mango chutney, this curry is light but packed with flavour. Make sure to get the oil nice and hot before pan-frying the fish for a crispy golden skin, and serve together with fluffy basmati rice and aromatic coriander.

1 hour

2

Medium

• 260g ChalkStream Rainbow Trout Fillets
• 3 tbsp Balti paste
• 1 red onion, roughly chopped
• 1 white onion, roughly chopped
• 1 red pepper, roughly chopped
• 3 cloves of garlic, crushed
• 100g mushrooms, roughly chopped
• 1 can of coconut milk
• 1 tbsp creamed coconut, grated
• 1 tsp mango chutney
• Pinch of salt
• Spoon of coconut oil for cooking
• Knob of butter

To serve:
• Basmati rice
• Fresh coriander, roughly chopped

1. Remove the fish from the fridge and marinate with 2 tbsp of the Balti paste.

2. Heat half the coconut oil in a frying pan and cook the garlic for 1-2 minutes until the smell is strong and the oil is infused. Add the onion, peppers and mushrooms and cook for a further 10 minutes until soft, stirring regularly. After 10 minutes add the remaining 1 tbsp Balti paste, a pinch of salt and stir well to coat everything. Pour over the coconut milk and bubble for 15 minutes, stirring regularly.

3. After 15 minutes, add the mango chutney and gradually add the creamed coconut until the sauce thickens a little (approximately 10 minutes).

4. Whilst the sauce is cooking, prepare your trout and cook your rice according to packet instructions to coincide with cooking times.

5. To cook your trout, heat the remaining coconut oil in medium sized frying pan. Once the oil is hot, add the fish skin side down and cook for 2-3 minutes, turning over once the skin has become crisp. Continue to cook on the other side for a further 2-3 minutes until the fish is cooked through. Add a knob of butter to the pan and baste the fish whilst cooking (this works particularly well on the skin side).

6. Remove the cooked trout from the pan and serve together with the cooked rice, curry sauce and fresh coriander.