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As Seen On

Bengali Style Fresh Rainbow Trout Curry With Mandarin Orange Peel

(Serves 2)


1 Rainbow Trout fish (cleaned and gutted)

1 Onion (chopped)

2 Garlic Cloves (grated)

The peel of half a Mandarin Orange

½ teaspoon salt

½ teaspoon Chilli powder

¾ tablespoon Curry powder

1 Teaspoon ground Coriander powder

2 Green Chillies (cut in half lengthways)

3 tablespoons oil



  1. To clean the fish after it has been gutted, clean the surface of the trout gently with a soft sponge under cold running water, not hot water, (to remove the tiny scales), but leaving the skin intact. Then cut into 3-inch wide cutlets and set aside.

  2. Cut the Mandarin Orange peel into small 2-inch wide squares and set aside.

  3. In a saucepan, add the oil and heat this gently on a moderate heat. Now add the onion and sauté until soft, light golden and translucent, then add the grated garlic and salt.

  4. Add the chilli powder, curry powder and Mandarin orange peel to the pan, and then add ¼ cup full of water. Stir until the onion is very soft and then leave the saucepan covered for 5 minutes on a moderate heat.

  5. Now add approx. 2 tablespoons of water to the saucepan and increase the heat to a high heat and leave to boil.

  6. As soon as the sauce has started to boil, add the trout cutlets and fresh green chillies, and stir gently so that the sauce covers the trout cutlets. Leave to simmer with the saucepan covered with a lid, on a moderate heat for 5 minutes.

  7. Now add half ¼ cup of water to the saucepan and leave to cook on a moderate heat with the saucepan covered with a lid.

  8. Serve with plain rice or peas Pilau rice. 

By Shahena Ali, as featured in The Real Food Festival 



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