Kullu Trout
A delightful trout fish preparation from the Kullu region, cooked with spices and herbs, showcasing the fresh catch from local rivers.
Cuisines
Himachali
Best for
Lunch
Dinner
Build a full meal around Kullu 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 , fresh |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Ginger-garlic paste |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Carom Seed |
|
1 tablespoon | Lemon juice |
|
1 bunch | Cilantro , chopped |
|
— | Salt , to taste |
Instructions
- 1 Clean the trout thoroughly and make slits on both sides.
- 2 In a bowl, mix turmeric powder, red chili powder, coriander powder, ginger-garlic paste, lemon juice, and salt to form a marinade.
- 3 Rub the marinade generously over the trout, ensuring it goes into the slits. Let it marinate for at least 15 minutes.
- 4 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
- 5 Add cumin seeds and carom seeds to the oil and let them splutter.
- 6 Carefully place the marinated trout in the pan.
- 7 Cook the trout on medium heat for about 5-7 minutes on each side, or until the fish is cooked through and has a golden crust.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic taste, use mustard oil as it adds a distinct flavor to the dish.