Himachali Trout
River trout from the cold Beas, Ravi, or Sutlej mountain streams, pan-fried in mustard oil with turmeric and ajwain, or cooked in a thin tomato-onion gravy with local Himachali spices. The delicate flavour of mountain trout needs minimal intervention, and the Himachali preparations honour that.
Cuisines
Himachali
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 2 pieces | trout fish |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | garam masala |
| 1 | lemon, juiced |
| 2 tablespoons | fresh coriander leaves, chopped |
| 1 tablespoon | ginger-garlic paste |
| 1 | green chili, finely chopped |
| to taste | salt |
Instructions
- 1 Clean the trout fish thoroughly and pat dry with a paper towel.
- 2 In a bowl, mix turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, lemon juice, ginger-garlic paste, green chili, and salt to make a spice paste.
- 3 Rub the spice paste all over the fish, ensuring it is well coated. Let it marinate for at least 15 minutes.
- 4 Heat mustard oil in a pan over medium heat until it starts to smoke lightly.
- 5 Carefully place the marinated trout in the pan and cook for about 5-7 minutes on each side, or until the fish is cooked through and has a nice crispy exterior.
- 6 Garnish with fresh coriander leaves and serve hot.
Tips
For a more authentic taste, use mustard oil as it adds a distinct flavor to the dish.