Ingredients for Baked Trout With Spicy Almond And Coconut Sauce
- 4 (6 ounce) trout fillets
- 2 tbsp lemon juice, divided
- 100 g tomato puree
- 50 g ground almonds
- 1 tbsp ginger pulp
- 1 tbsp garlic pulp
- 1/2 tsp Tabasco sauce (or to taste)
- 1 tsp garam masala
- 100 g plain yogurt
- 100 ml coconut milk
- 2 tbsp fresh coriander, chopped
- 1 tbsp vegetable oil
- 1 bay leaf
- 3 green cardamom pods
- 1 small cinnamon stick
- 1 tsp salt
- Almonds, 0 g
- 1 lemon wedge, for garnish
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How to Make Baked Trout With Spicy Almond And Coconut Sauce
- Rinse the trout fillets under cold running water and pat them dry.
- Preheat oven to 190°C (375°F / Gas Mark 5).
- Place the trout fillets in an oven-proof dish. Drizzle with half of the lemon juice (approx. 1 tbsp).
- In a blender or food processor, combine: 100g tomato puree, 50g ground almonds, 1 tbsp ginger pulp, 1 tbsp garlic pulp, 1/2 tsp Tabasco sauce (or to taste), 1 tsp garam masala, 100g plain yogurt, 1 tsp salt, 100ml coconut milk, 2 tbsp chopped fresh coriander, and the remaining lemon juice (approx. 1 tbsp).
- Add 125ml (4 fl oz) of water to the blender and blend until smooth.
- Heat 1 tbsp vegetable oil in a frying pan over medium heat. Add 1 bay leaf, 3 green cardamoms, and 1 small cinnamon stick. Sauté for 30 seconds until fragrant.
- Pour the blended sauce into the frying pan and bring to a simmer. Reduce heat and cook for 1-2 minutes, stirring occasionally.
- Pour the sauce evenly over the trout fillets in the oven-proof dish.
- Bake in the preheated oven for 15-20 minutes, or until the trout is cooked through and flakes easily with a fork.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
11g
Fat
70g
Carbs
2g
