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
- 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
- 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
Instructions
- 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.
- 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.