Kullu Trout

Chef	:	Chef Subhajit Bardhan, Hotel Oberoi Wildflower Hall, ShilonBagh
Recipe Servings	:	4
Recipe Cook Time	:	1 hour
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A popular dish from the house of Himachal Pradesh, Kullu trout is smeared with a host of Indian spices, pan-fried and served on a bed of hot rice.

Ingredients

• 1 trout
  
  
  For the marinade:
  
  1/2 tsp salt
  
  1 tsp dill leaves
  
  1 tsp crushed coriander seeds
  
  1/4 tsp red chilli flakes
  
  1/2 tsp lemon rind
  
  2 tsp lemon juice
  
  1 Tbsp mustard oil
  
  
  For the sauce:
  
  2 Tbsp mustard oil
  
  1/2 tsp mustard seeds
  
  1 1/2 Tbsp diced onions
  
  1 tsp chopped coriander
  
  2 tsp lemon juice
  
  1/4 tsp salt
  

Method

Clean and wash the trout.

In a bowl, add the fish, salt, dill leaves, crushed coriander seeds, chilli flakes, lemon rind, lemon juice and mustard oil.

Rub the marinade all over the fish and keep aside for about 10 minutes.

Heat oil in a pan and add the marinated fish and cook on both sides on low flame for 10 minutes.


For the sauce:

Heat oil in a pan. Add the mustard seeds and onions and saute till it turns light brown.

Remove from fire and add the coriander leaves, lemon juice and salt and mix well.

Pour the sauce over the fish and serve hot with rice. 

Key Ingredients: Salt, dill, Coriander Seeds, salmon, red chilli, salt, Lemon Rind, Lemon Juice, Mustard oil, Mustard Seeds, Onion, Coriander Leaves