Bengali Style Fresh Rainbow Trout
Curry With Mandarin Orange Peel
(Serves
2)
Ingredients:
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
Method:
-
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.
-
Cut the Mandarin Orange peel into small 2-inch
wide squares and set aside.
-
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.
-
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.
-
Now add approx. 2 tablespoons of water to the
saucepan and increase the heat to a high heat and leave to
boil.
-
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.
-
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.
-
Serve with plain rice or peas Pilau
rice.
By Shahena Ali, as
featured in The Real Food
Festival
