Tomato Trout Curry - Chutney Style!

Step 1

To clean descale the fish, rub salt on the skin to remove the slime and rinse under running water well. Then scrape the shiny white and black skin with a paring knife and rinse again till all the slime is off and the scales are removed.

Step 2

Cut into steaks or fillets, drain and keep aside.

Step 3

Add oil to the pot on medium heat. When hot enough throw in the dried red chillies and mustard seeds. As they begin to crackle, toss in the crushed garlic cloves, slit green chillies and curry leaves.

Step 4

Immediately add the chopped tomatoes, salt, turmeric, roasted cumin fenugreek and red chilli powder and mix well. Cook till the tomatoes soften and blend well in the masala. Sprinkle a little water from the sides, and simmer for 2 minutes.

Step 5

Now gently drop the trout pieces one by one into the curry leaving enough space between them. Pour in half a cup of water from the sides, give the pot a gentle shake by holding it with kitchen mitts or gloves then Let it cook on medium heat till the curry starts bubbling.

Step 6

Turn down the heat, cover the pot with a lid and let it simmer for 5 minutes or until the oil rises on top and the curry aroma hits your nose making your mouth water.

Step 7

The trout curry is now ready to enjoy with steamed rice or rice hoppers or rice paashtis (soft rice tacos)