What are the main ingredients in Tandoori Spiced Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Tandoori Spiced Trout?

Calories: 769, Carbs: 84 grams, Fat: grams, Protein: 38.4 grams, Sugar: 10.2 grams, Salt: 723 grams

How do I prepare Tandoori Spiced Trout?

PICKLE TIME: Place the rice wine vinegar, 2 tbsp of water, and 2 tsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Toss through the diced cucumber and set aside to pickle. LET’S GO!: Preheat the oven to 200°C. Spread out the cauliflower chunks on a roasting tray, coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp. RICE & SHINE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. PLATE IT UP: Plate up the fluffy basmati rice, top with the spiced trout, and pour over the tandoori curry sauce. Top with the roasted cauliflower and spoon on some pickled cucumber. Garnish with the toasted cashews and coriander. Delish! IT'S TOASTY IN HERE: Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop. ALL TOGETHER NOW: Pat the trout fillets dry with some paper towel. Season with salt, pepper and ½ of the Tandoori Rub. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout fillets skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion. Keeping the pan on the heat, add the diced onion. Fry for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated ginger, the grated garlic and the remaining Tandoori Rub (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Stir in the coconut milk and bring up to a simmer for 5-6 minutes until silky consistency. Add the trout back to the pan, skin side up, and cook for a further 30-60 seconds until warmed through. Season to taste with lime juice, a sweetener of choice, salt and pepper. Drain the pickling liquid from the cucumber.

What should be prepared from my kitchen to make Tandoori Spiced Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Tandoori Spiced Trout

Tandoori spiced trout in a coconut curry sauce on a bed of fluffy white basmati rice. Served with roasted cauliflower, pickled cucumber, toasted cashews and fresh coriander

Tandoori Spiced Trout

with roasted cauliflower & pickled cucumber

Hands on Time: 20 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Cashew Nuts
Cauliflower Florets
Coconut Milk
Cucumber
Fish
Fresh Coriander
Fresh Ginger
Garlic Clove
Garlic Cloves
Lime Juice
NOMU Tandoori Rub
Onion
Onions
Rainbow Trout Fillet
Rainbow Trout Fillets
Rice Wine Vinegar
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

LET’S GO!
Preheat the oven to 200°C. Spread out the cauliflower chunks on a roasting tray, coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp.
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PICKLE TIME
Place the rice wine vinegar, 1 tbsp of water, and 1 tsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Toss through the diced cucumber and set aside to pickle.
IT'S TOASTY IN HERE
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
ALL TOGETHER NOW
Pat the trout fillet dry with some paper towel. Season with salt, pepper and ½ of the Tandoori Rub. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout fillet skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion. Keeping the pan on the heat, add the diced onion. Fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated ginger, the grated garlic and the remaining Tandoori Rub (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Stir in the coconut milk and bring up to a simmer for 5-6 minutes until silky consistency. Add the trout back to the pan, skin side up, and cook for a further 30-60 seconds until warmed through. Season to taste with lime juice, a sweetener of choice, salt and pepper. Drain the pickling liquid from the cucumber.
PLATE IT UP
Plate up the fluffy basmati rice, top with the spiced trout, and pour over the tandoori curry sauce. Top with the roasted cauliflower and spoon on some pickled cucumber. Garnish with the toasted cashews and coriander. Delish!

Cauliflower Florets - 100g
White Basmati Rice - 75ml
Rice Wine Vinegar - 15ml
Cucumber - 50g
Cashew Nuts - 15g
Rainbow Trout Fillet - 1
Onion - 1
Fresh Ginger - 20g
Garlic Clove - 1
NOMU Tandoori Rub - 15ml
Coconut Milk - 100ml
Lime Juice - 10ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

LET’S GO!
Preheat the oven to 200°C. Spread out the cauliflower chunks on a roasting tray, coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and starting to crisp.
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PICKLE TIME
Place the rice wine vinegar, 2 tbsp of water, and 2 tsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Toss through the diced cucumber and set aside to pickle.
IT'S TOASTY IN HERE
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
ALL TOGETHER NOW
Pat the trout fillets dry with some paper towel. Season with salt, pepper and ½ of the Tandoori Rub. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout fillets skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion. Keeping the pan on the heat, add the diced onion. Fry for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated ginger, the grated garlic and the remaining Tandoori Rub (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Stir in the coconut milk and bring up to a simmer for 5-6 minutes until silky consistency. Add the trout back to the pan, skin side up, and cook for a further 30-60 seconds until warmed through. Season to taste with lime juice, a sweetener of choice, salt and pepper. Drain the pickling liquid from the cucumber.
PLATE IT UP
Plate up the fluffy basmati rice, top with the spiced trout, and pour over the tandoori curry sauce. Top with the roasted cauliflower and spoon on some pickled cucumber. Garnish with the toasted cashews and coriander. Delish!

Cauliflower Florets - 200g
White Basmati Rice - 150ml
Rice Wine Vinegar - 30ml
Cucumber - 100g
Cashew Nuts - 30g
Rainbow Trout Fillets - 2
Onion - 1
Fresh Ginger - 40g
Garlic Cloves - 2
NOMU Tandoori Rub - 30ml
Coconut Milk - 200ml
Lime Juice - 20ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

LET’S GO!
Preheat the oven to 200°C. Spread out the cauliflower chunks on a roasting tray, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp.
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PICKLE TIME
Place the rice wine vinegar, 3 tbsp of water, and 1 tbsp of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Toss through the diced cucumber and set aside to pickle.
IT'S TOASTY IN HERE
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
ALL TOGETHER NOW
Pat the trout fillets dry with some paper towel. Season with salt, pepper and ½ of the Tandoori Rub. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout fillets skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion. Keeping the pan on the heat, add the diced onion. Fry for 4-6 minutes until soft and translucent, shifting occasionally. Add the grated ginger, the grated garlic and the remaining Tandoori Rub (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Stir in the coconut milk and bring up to a simmer for 6-7 minutes until silky consistency. Add the trout back to the pan, skin side up, and cook for a further 30-60 seconds until warmed through. Season to taste with lime juice, a sweetener of choice, salt and pepper. Drain the pickling liquid from the cucumber.
PLATE IT UP
Plate up the fluffy basmati rice, top with the spiced trout, and pour over the tandoori curry sauce. Top with the roasted cauliflower and spoon on some pickled cucumber. Garnish with the toasted cashews and coriander. Delish!

Cauliflower Florets - 300g
White Basmati Rice - 225ml
Rice Wine Vinegar - 45ml
Cucumber - 150g
Cashew Nuts - 45g
Rainbow Trout Fillets - 3
Onions - 2
Fresh Ginger - 60g
Garlic Cloves - 3
NOMU Tandoori Rub - 45ml
Coconut Milk - 300ml
Lime Juice - 30ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

LET’S GO!
Preheat the oven to 200°C. Spread out the cauliflower chunks on a roasting tray, coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp.
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PICKLE TIME
Place the rice wine vinegar, 4 tbsp of water, and 20ml of a sweetener of choice in a bowl. Mix until the sweetener is fully dissolved. Toss through the diced cucumber and set aside to pickle.
IT'S TOASTY IN HERE
Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and roughly chop.
ALL TOGETHER NOW
Pat the trout fillets dry with some paper towel. Season with salt, pepper and ½ of the Tandoori Rub. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout fillets skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion. Keeping the pan on the heat, add the diced onion. Fry for 6-8 minutes until soft and translucent, shifting occasionally. Add the grated ginger, the grated garlic and the remaining Tandoori Rub (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Stir in the coconut milk and bring up to a simmer for 6-7 minutes until silky consistency. Add the trout back to the pan, skin side up, and cook for a further 30-60 seconds minutes until warmed through. Season to taste with lime juice, a sweetener of choice, salt and pepper. Drain the pickling liquid from the cucumber.
PLATE IT UP
Plate up the fluffy basmati rice, top with the spiced trout, and pour over the tandoori curry sauce. Top with the roasted cauliflower and spoon on some pickled cucumber. Garnish with the toasted cashews and coriander. Delish!