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
Tandoori Spiced Trout
with roasted cauliflower & pickled cucumber
Hands on Time: 20 - 40 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Tandoori Spiced Trout?
The preparation time for Tandoori Spiced Trout with roasted cauliflower & pickled cucumber is between 20 and 40 minutes.
What is the total time required to make Tandoori Spiced Trout with roasted cauliflower & pickled cucumber?
The total time required to make Tandoori Spiced Trout with roasted cauliflower & pickled cucumber is between 45 and 60 minutes.
How many servings does Tandoori Spiced Trout provide?
4 servings
What are the main ingredients in Tandoori Spiced Trout?
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
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?
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
How many calories does Tandoori Spiced Trout have?
769 calories
How much fat content does Tandoori Spiced Trout have?
grams
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