Tandoori trout

• thick trout4

  fillets

• tandoori curry paste↗1 tbsp tbsp
• new potatoes↗500g g

  larger ones halved

• vegetable oil↗2 tbsp tbsp
• garlic↗1

  chopped

• ground cumin↗1 tsp tsp
• garam masala↗1 tsp tsp

  (or ground coriander)

• ground turmeric↗½ tsp tsp
• frozen peas↗320g g
• yogurt↗

  coriander leaves and mango chutney, to serve

Step-by-step instructions

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.