eCook Meal
Hot Smoked Trout & Aloo Chaat
with green leaves & dried cranberries
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!
Serving guide
Choose your portion size.
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!
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!
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
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!
Potato - 800g
Fresh Curry Leaves - 10g
That Mayo (Original) - 100ml
Hot Smoked Trout Fillets - 500g
Red Onions - 2
NOMU Indian Rub - 20ml
Fresh Chillies - 2
Mrs Balls Chutney - 125ml
Green Leaves - 80g
Dried Cranberries - 40g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R440.90
for 4 servings · R110.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Hot Smoked Trout Fillets needs 500 gHot Smoked Trout Bites 120 g 120 g at R69.99 · 4.2× packsR291.63
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Fresh Curry Leaves needs 10 gCurry Leaves 3 g 3 g at R26.99 · 3.3× packsR89.97
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- That Mayo (Original)
- NOMU Indian Rub
- Mrs Balls Chutney
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hot Smoked Trout & Aloo Chaat?
The preparation time for Hot Smoked Trout & Aloo Chaat with green leaves & dried cranberries is between 20 and 40 minutes.
What is the total time required to make Hot Smoked Trout & Aloo Chaat with green leaves & dried cranberries?
The total time required to make Hot Smoked Trout & Aloo Chaat with green leaves & dried cranberries is between 35 and 60 minutes.
How many servings does Hot Smoked Trout & Aloo Chaat provide?
4 servings
What are the main ingredients in Hot Smoked Trout & Aloo Chaat?
Chilli, Curry Leaves, Dried Cranberries, Fish, Green Leaves, Hot Smoked Trout Fillet, Mrs. Balls Chutney, NOMU Indian Rub, Potato, Red Onion, That Mayo (Original)
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Hot Smoked Trout & Aloo Chaat?
Chilli, Curry Leaves, Dried Cranberries, Fish, Green Leaves, Hot Smoked Trout Fillet, Mrs. Balls Chutney, NOMU Indian Rub, Potato, Red Onion, That Mayo (Original)
How many calories does Hot Smoked Trout & Aloo Chaat have?
655 calories
How much fat content does Hot Smoked Trout & Aloo Chaat have?
grams