This warm and flavourful Balti coconut sauce compliments the flakey trout beautifully. The Balti curry paste has hints of ginger, garlic, fennel and cardamom. Served over silky noodles with pak choi and spring onion.
BALTI-STYLE CURRIED TROUT
BALTI-STYLE CURRIED TROUT
with fragrant coconut curry sauce & rice noodles
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balti Curry Paste
- Coconut Cream
- Coconut Flakes
- Fish
- Lemon
- Lemons
- Pak Choi
- Rice Noodles
- Spring Onion
- Spring Onions
- Trout Fillet
- Trout Fillets
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Sugar/Sweetener/Honey
- Water
- Paper Towel
GET PREPPED
Boil a full kettle for the noodles and the stock. Remove the base of the pak choi where the leaves join. Separate the leaves and rinse well. Cut off the stems and thinly slice them. Then, slice the leaves in half lengthways. Dilute the vegetable stock with 50ml of boiling water.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.
SILKY SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the sliced spring onion whites. Fry for 2-3 minutes until softened. Add the balti curry paste and cook for about a minute, stirring continuously. Then, pour in the coconut cream and the diluted stock and bring to a simmer. Allow to reduce for 5-6 minutes until slightly thickened.
FRY THE TROUT
While the sauce is reducing, pat the trout dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
FINAL TOUCHES
To finish off the Balti curry sauce, add in the halved pak choi leaves and cook for 1-2 minutes until wilted. Taste to test and add a squeeze of lemon juice, seasoning, and a sweetener of choice to taste. Remove from the heat.
BALTI TIME!
Make a bed of rice noodles. Top with the pan-fried trout and pour over the silky Balti curry sauce. Garnish with the remaining sliced spring onion greens, toasted coconut flakes, and a lemon wedge. Dig in!
Pak Choi - 100g
Vegetable Stock - 5ml
Rice Noodles - 75g
Spring Onion - 1
Balti Curry Paste - 10ml
Coconut Cream - 100ml
Trout Fillet - 1
Lemon - 1
Coconut Flakes - 10g
GET PREPPED
Boil a full kettle for the noodles and the stock. Remove the base of the pak choi where the leaves join. Separate the leaves and rinse well. Cut off the stems and thinly slice them. Then, slice the leaves in half lengthways. Dilute the vegetable stock with 100ml of boiling water.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.
SILKY SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the sliced spring onion whites. Fry for 2-3 minutes until softened. Add the balti curry paste and cook for about a minute, stirring continuously. Then, pour in the coconut cream and the diluted stock and bring to a simmer. Allow to reduce for 6-7 minutes until slightly thickened.
FRY THE TROUT
While the sauce is reducing, pat the trout dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
FINAL TOUCHES
To finish off the Balti curry sauce, add in the halved pak choi leaves and cook for 1-2 minutes until wilted. Taste to test and add a squeeze of lemon juice, seasoning, and a sweetener of choice to taste. Remove from the heat.
BALTI TIME!
Make a bed of rice noodles. Top with the pan-fried trout and pour over the silky Balti curry sauce. Garnish with the remaining sliced spring onion greens, toasted coconut flakes, and a lemon wedge. Dig in!
Pak Choi - 200g
Vegetable Stock - 10ml
Rice Noodles - 150g
Spring Onions - 2
Balti Curry Paste - 20ml
Coconut Cream - 200ml
Trout Fillets - 2
Lemon - 1
Coconut Flakes - 20g
GET PREPPED
Boil a full kettle for the noodles and the stock. Remove the base of the pak choi where the leaves join. Separate the leaves and rinse well. Cut off the stems and thinly slice them. Then, slice the leaves in half lengthways. Dilute the vegetable stock with 100ml of boiling water.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.
SILKY SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the sliced spring onion whites. Fry for 2-3 minutes until softened. Add the balti curry paste and cook for about a minute, stirring continuously. Then, pour in the coconut cream and the diluted stock and bring to a simmer. Allow to reduce for 6-7 minutes until slightly thickened.
FRY THE TROUT
While the sauce is reducing, pat the trout dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
FINAL TOUCHES
To finish off the Balti curry sauce, add in the halved pak choi leaves and cook for 1-2 minutes until wilted. Taste to test and add a squeeze of lemon juice, seasoning, and a sweetener of choice to taste. Remove from the heat.
BALTI TIME!
Make a bed of rice noodles. Top with the pan-fried trout and pour over the silky Balti curry sauce. Garnish with the remaining sliced spring onion greens, toasted coconut flakes, and a lemon wedge. Dig in!
Pak Choi - 200g
Vegetable Stock - 10ml
Rice Noodles - 150g
Spring Onions - 2
Balti Curry Paste - 20ml
Coconut Cream - 200ml
Trout Fillets - 2
Lemon - 1
Coconut Flakes - 20g
GET PREPPED
Boil a full kettle for the noodles and the stock. Remove the base of the pak choi where the leaves join. Separate the leaves and rinse well. Cut off the stems and thinly slice them. Then, slice the leaves in half lengthways. Dilute the vegetable stock with 150ml of boiling water.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.
SILKY SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, add the sliced pak choi stems and the sliced spring onion whites. Fry for 3-5 minutes until softened. Add the balti curry paste and cook for about a minute, stirring continuously. Then, pour in the coconut cream and the diluted stock and bring to a simmer. Allow to reduce for 8-10 minutes until slightly thickened.
FRY THE TROUT
While the sauce is reducing, pat the trout dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
FINAL TOUCHES
To finish off the Balti curry sauce, add in the halved pak choi leaves and cook for 1-2 minutes until wilted. Taste to test and add a squeeze of lemon juice, seasoning, and a sweetener of choice to taste. Remove from the heat.
BALTI TIME!
Make a bed of rice noodles. Top with the pan-fried trout and pour over the silky Balti curry sauce. Garnish with the remaining sliced spring onion greens, toasted coconut flakes, and a lemon wedge. Dig in!
Pak Choi - 400g
Vegetable Stock - 20ml
Rice Noodles - 1
Spring Onions - 4
Balti Curry Paste - 40ml
Coconut Cream - 400ml
Trout Fillets - 4
Lemons - 2
Coconut Flakes - 40g
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