This recipe has come about because I’m really chuffed to be cooking along side the wonderful Mr Hardeep Singh Kohli again, he has an infectious enthusiasm for everything foodie, his knowledge and passion for his spices makes visits to the kitchen an amazing place to be, and, of course, his quick witted banter invariably has me in hysterics, so little gets done! I love having him around, food, chat and laughs, what more could you ask for?

This recipe will serve 4 people and can be easily made in 30 minutes

SHOPPING LIST

6 shallots peeled and finely sliced

4 cloves of garlic peeled and finely sliced

A good piece of fresh ginger peeled and finely sliced

1 fresh green chilli finely sliced

8 fresh trout fillets, trimmed and boned

a splash of rapeseed oil

1 teaspoon mustard seeds

20 curry leaves

1 tablespoon chilli powder

1 teaspoon turmeric

1 pinch of saffron (optional)

1 x 400 g tin of light coconut milk

1 x 400 g tin of quality chopped tomatoes

a few sprigs of fresh coriander

METHOD

1. Heat a good splash of rapeseed oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.

2. Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes.

3. Mix the chilli powder and turmeric together with a splash of water, and the saffron if using, and stir into the pan.

4. Fry for 1 minute, now add the coconut milk and tomatoes.

5 Season, bring to the boil, then simmer for 10 minutes, until the sauce has reduced, now add the trout fillet and cook for no longer than 4 minutes.

6 chop the coriander leaves and scatter over the trout. I’d serve with some lovely basmati rice and warm naan bread.

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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