Baked Trout with Spicy Almond and Coconut Sauce
🕒 Total Time: 30 minutes | 🍽️ Servings: 2 | 🍽️ Yield: NaN
Description: This Indian-style baked fish is perfect for special occasions, boasting a tantalizing blend of spices and flavors that will elevate your dining experience. Even if you’re not typically a fan of fish, the aromatic infusion of coconut, almonds, and a medley of Indian spices might just win you over. Inspired by an Indian cookery course in Coventry, England, this recipe promises a culinary adventure that’s both easy and impressive.
Ingredients:
- 2 trout fillets
- 2 tablespoons lemon juice
- 2 tablespoons tomato puree
- 1 teaspoon ginger pulp
- 1 teaspoon garlic pulp
- 1 teaspoon Tabasco sauce
- 1 teaspoon garam masala
- 1 tablespoon plain low-fat yogurt
- 3 tablespoons coconut milk
- 125ml water
- 1 tablespoon ground almonds
- 1 tablespoon coriander leaves
- 1 bay leaf
- 2 black cardamom pods
- 1 cinnamon bark
- Salt, to taste
- Lemon wedges, for serving
Instructions:
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Preparation: Begin by rinsing the trout fillets under cold running water, ensuring they’re clean and ready for seasoning.
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Seasoning the Fish: Sprinkle the trout fillets with half of the lemon juice, evenly coating them for a burst of citrus flavor. Then, place the seasoned fillets in an ovenproof dish, preparing them for the baking process.
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Preheat the Oven: Preheat your oven to 190°C (375°F) or Gas Mark 5, ensuring it’s adequately heated before you begin baking the fish.
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Prepare the Spicy Sauce: In a mixing bowl, combine the tomato puree, ground almonds, ginger pulp, garlic pulp, Tabasco sauce, garam masala, plain yogurt, salt, coconut milk, and the remaining lemon juice. Stir well to ensure all ingredients are thoroughly incorporated, creating a fragrant and flavorful sauce.
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Blend the Ingredients: Gradually pour in the 125ml of water, blending it with the sauce mixture until you achieve a smooth and creamy consistency. This will help to meld the flavors and create a rich sauce that will beautifully complement the fish.
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Infuse the Spices: In a frying pan, heat a drizzle of oil over medium heat, adding the bay leaf, black cardamom pods, and cinnamon bark. Allow the spices to sizzle and release their aromatic oils for approximately 30 seconds, infusing the oil with their distinct flavors.
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Cook the Sauce: Carefully pour the prepared sauce mixture into the frying pan with the infused spices, bringing it to a gentle boil. Once boiling, reduce the heat and simmer the sauce for an additional 1-2 minutes, allowing the flavors to meld and intensify.
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Coat the Fish: Pour the fragrant sauce over the seasoned trout fillets, ensuring they’re generously coated with the aromatic mixture. This step is crucial for infusing the fish with the rich flavors of the Indian-inspired sauce.
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Bake to Perfection: Transfer the dish of coated trout fillets to the preheated oven, allowing them to bake for approximately 15-20 minutes or until the fish is cooked through and flakes easily with a fork. Keep an eye on the fish to prevent overcooking, ensuring it remains tender and succulent.
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Serve and Enjoy: Once baked to perfection, remove the trout fillets from the oven and garnish them with fresh coriander leaves and lemon wedges for a vibrant finishing touch. Serve the Baked Trout with Spicy Almond and Coconut Sauce hot and fresh, accompanied by your favorite side dishes for a truly memorable dining experience.
Indulge in the tantalizing flavors of this Indian-inspired dish, where tender trout fillets are bathed in a luscious coconut-infused sauce, accented with the warmth of aromatic spices and the nuttiness of ground almonds. Whether you’re hosting a special gathering or simply craving a culinary adventure, this Baked Trout with Spicy Almond and Coconut Sauce is sure to impress even the most discerning palates. Enjoy the fusion of flavors and savor each delightful bite, as you embark on a culinary journey inspired by the vibrant traditions of Indian cuisine.
