What are the main ingredients in Hot Smoked Trout & Aloo Chaat?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Hot Smoked Trout & Aloo Chaat?

Calories: 655, Carbs: 87 grams, Fat: grams, Protein: 37.7 grams, Sugar: 27.5 grams, Salt: 2530 grams

How do I prepare Hot Smoked Trout & Aloo Chaat?

BUBBLE, BUBBLE!: Preheat the oven to 60°C. Place a pot of cold salted water, with a lid, over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 8-10 minutes until starting to soften. Drain on completion. CURRY LEAF MAYO: Place a pan over medium heat with 30ml of oil. When hot, add the rinsed curry leaves and fry for 1 minute - be careful, they may splatter! Remove the leaves and the oil from the pan and place in a bowl. Set aside to cool and infuse for at least 10 minutes. Once cooled, remove the leaves from the oil and discard. Pour the infused oil (to taste) into the mayo and mix until fully combined. Add water in 5ml increments until it comes together. Set aside for serving. ABOUT THAT TROUT: When the potatoes have 5-8 minutes remaining, place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 5-8 minutes until warmed through. ALOO CHAAT: When the potatoes are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the parboiled potatoes and fry for 4-5 minutes, until cooked through and starting to crisp, shifting occasionally. Add the rub and ½ the sliced chilli (to taste) and fry for 1 minute until fragrant, shifting constantly. Remove from the heat and pour in the chutney. Mix until fully combined and season to taste. Dress the rinsed green leaves with a drizzle of olive oil and seasoning. STREET FOOD AT HOME!: Dish up the aloo chaat potatoes. Sprinkle over the chopped dried cranberries and the remaining chilli (to taste). Side with the hot smoked trout fillets and the dressed green leaves. Serve with the curry leaf mayo and get dunking!

What should be prepared from my kitchen to make Hot Smoked Trout & Aloo Chaat?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Hot Smoked Trout & Aloo Chaat

Aloo chaat is a delicious Indian street food made with potatoes and chutney. Try our take on it, loaded with sticky chutney, fragrant spices, red onion, and fresh chilli. Sided with hot smoked trout and a curry leaf mayo for dunking. You’ll love this lip smacking international dish!

Hot Smoked Trout & Aloo Chaat

with green leaves & dried cranberries

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Dried Cranberries
Fish
Fresh Chilli
Fresh Chillies
Fresh Curry Leaves
Green Leaves
Hot Smoked Trout Fillet
Hot Smoked Trout Fillets
Mrs. Balls Chutney
NOMU Indian Rub
Potato
Red Onion
Red Onions
That Mayo (Original)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

BUBBLE, BUBBLE!
Preheat the oven to 60°C. Place a pot of cold salted water, with a lid, over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 8-10 minutes until starting to soften. Drain on completion.
CURRY LEAF MAYO
Place a pan over medium heat with 15ml of oil. When hot, add the rinsed curry leaves and fry for 1 minute - be careful, they may splatter! Remove the leaves and the oil from the pan and place in a bowl. Set aside to cool and infuse for at least 10 minutes. Once cooled, remove the leaves from the oil and discard. Pour the infused oil (to taste) into the mayo and mix until fully combined. Add water in 5ml increments until it comes together. Set aside for serving.
ABOUT THAT TROUT
When the potatoes have 5-8 minutes remaining, place the hot smoked trout fillet on a greased baking tray and place in the warm oven for 5-8 minutes until warmed through.
ALOO CHAAT
When the potatoes are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the parboiled potatoes and fry for 4-5 minutes, until cooked through and starting to crisp, shifting occasionally. Add the rub and ½ the sliced chilli (to taste) and fry for 1 minute until fragrant, shifting constantly. Remove from the heat and pour in the chutney. Mix until fully combined and season to taste. Dress the rinsed green leaves with a drizzle of olive oil and seasoning.
STREET FOOD AT HOME!
Dish up the aloo chaat potatoes. Sprinkle over the chopped dried cranberries and the remaining chilli (to taste). Side with the hot smoked trout fillet and the dressed green leaves. Serve with the curry leaf mayo and get dunking!

Potato - 200g
Fresh Curry Leaves - 3g
That Mayo (Original) - 25ml
Hot Smoked Trout Fillet - 125g
Red Onion - 1
NOMU Indian Rub - 5ml
Fresh Chilli - 1
Mrs Balls Chutney - 30ml
Green Leaves - 20g
Dried Cranberries - 10g

Download the Recipe

Serves 2

BUBBLE, BUBBLE!
Preheat the oven to 60°C. Place a pot of cold salted water, with a lid, over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 8-10 minutes until starting to soften. Drain on completion.
CURRY LEAF MAYO
Place a pan over medium heat with 30ml of oil. When hot, add the rinsed curry leaves and fry for 1 minute - be careful, they may splatter! Remove the leaves and the oil from the pan and place in a bowl. Set aside to cool and infuse for at least 10 minutes. Once cooled, remove the leaves from the oil and discard. Pour the infused oil (to taste) into the mayo and mix until fully combined. Add water in 5ml increments until it comes together. Set aside for serving.
ABOUT THAT TROUT
When the potatoes have 5-8 minutes remaining, place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 5-8 minutes until warmed through.
ALOO CHAAT
When the potatoes are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the parboiled potatoes and fry for 4-5 minutes, until cooked through and starting to crisp, shifting occasionally. Add the rub and ½ the sliced chilli (to taste) and fry for 1 minute until fragrant, shifting constantly. Remove from the heat and pour in the chutney. Mix until fully combined and season to taste. Dress the rinsed green leaves with a drizzle of olive oil and seasoning.
STREET FOOD AT HOME!
Dish up the aloo chaat potatoes. Sprinkle over the chopped dried cranberries and the remaining chilli (to taste). Side with the hot smoked trout fillets and the dressed green leaves. Serve with the curry leaf mayo and get dunking!

Potato - 400g
Fresh Curry Leaves - 5g
That Mayo (Original) - 50ml
Hot Smoked Trout Fillets - 250g
Red Onion - 1
NOMU Indian Rub - 10ml
Fresh Chilli - 1
Mrs Balls Chutney - 60ml
Green Leaves - 40g
Dried Cranberries - 20g

Download the Recipe

Serves 3

BUBBLE, BUBBLE!
Preheat the oven to 60°C. Place a pot of cold salted water, with a lid, over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until starting to soften. Drain on completion.
CURRY LEAF MAYO
Place a pan over medium heat with 45ml of oil. When hot, add the rinsed curry leaves and fry for 1 minute - be careful, they may splatter! Remove the leaves and the oil from the pan and place in a bowl. Set aside to cool and infuse for at least 10 minutes. Once cooled, remove the leaves from the oil and discard. Pour the infused oil (to taste) into the mayo and mix until fully combined. Add water in 5ml increments until it comes together. Set aside for serving.
ABOUT THAT TROUT
When the potatoes have 5-8 minutes remaining, place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 5-8 minutes until warmed through.
ALOO CHAAT
When the potatoes are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the parboiled potatoes and fry for 5-6 minutes, until cooked through and starting to crisp, shifting occasionally. Add the rub and ½ the sliced chilli (to taste) and fry for 1 minute until fragrant, shifting constantly. Remove from the heat and pour in the chutney. Mix until fully combined and season to taste. Dress the rinsed green leaves with a drizzle of olive oil and seasoning.
STREET FOOD AT HOME!
Dish up the aloo chaat potatoes. Sprinkle over the chopped dried cranberries and the remaining chilli (to taste). Side with the hot smoked trout fillets and the dressed green leaves. Serve with the curry leaf mayo and get dunking!

Potato - 600g
Fresh Curry Leaves - 8g
That Mayo (Original) - 75ml
Hot Smoked Trout Fillets - 375g
Red Onions - 2
NOMU Indian Rub - 15ml
Fresh Chillies - 2
Mrs Balls Chutney - 85ml
Green Leaves - 60g
Dried Cranberries - 30g

Download the Recipe

Serves 4

BUBBLE, BUBBLE!
Preheat the oven to 60°C. Place a pot of cold salted water, with a lid, over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until starting to soften. Drain on completion.
CURRY LEAF MAYO
Place a pan over medium heat with 60ml of oil. When hot, add the rinsed curry leaves and fry for 1 minute - be careful, they may splatter! Remove the leaves and the oil from the pan and place in a bowl. Set aside to cool and infuse for at least 10 minutes. Once cooled, remove the leaves from the oil and discard. Pour the infused oil (to taste) into the mayo and mix until fully combined. Add water in 5ml increments until it comes together. Set aside for serving.
ABOUT THAT TROUT
When the potatoes have 5-8 minutes remaining, place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 5-8 minutes until warmed through.
ALOO CHAAT
When the potatoes are done, return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the parboiled potatoes and fry for 5-6 minutes, until cooked through and starting to crisp, shifting occasionally. Add the rub and ½ the sliced chilli (to taste) and fry for 1 minute until fragrant, shifting constantly. Remove from the heat and pour in the chutney. Mix until fully combined and season to taste. Dress the rinsed green leaves with a drizzle of olive oil and seasoning.
STREET FOOD AT HOME!
Dish up the aloo chaat potatoes. Sprinkle over the chopped dried cranberries and the remaining chilli (to taste). Side with the hot smoked trout fillets and the dressed green leaves. Serve with the curry leaf mayo and get dunking!