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
Build a full meal around Himachali Trout
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
|
2 pieces | Trout |
|
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 | Cilantro , chopped |
|
1 tablespoon | Ginger-garlic paste |
|
1 | Chili , green, 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.