Spiced chickpeas with halloumi
A simple satisfying vegetarian salad, warming for a winter's evening
Tandoori trout
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 thick troutfillets
- 1 tbsp tandoori curry paste
- 500g new potatoeslarger ones halved
- 2 tbsp vegetable oil
- 1 garlicchopped
- 1 tsp ground cumin
- 1 tsp garam masala(or ground coriander)
- ½ tsp ground turmeric
- 320g frozen peas
- yogurtcoriander leaves and mango chutney, to serve
Nutrition: per serving
- kcal359
- fat15g
- saturates2g
- carbs27g
- sugars6g
- fibre7g
- protein35g
- salt0.5g
Method
step 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.
step 2
Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins.
step 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.
