This spicy trout dish from Indian chef Manju Malhi can be cooked in the oven or on the barbecue
Serves 4
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 15 minutes
1. Cut 4 diagonal slits in each trout, 2 on either side. Place the fish on a deep, non-metallic dish large enough to hold them in a single layer.
2. Put all the remaining ingredients except for the coriander leaves in a blender and blend until a coarse paste forms.
3. Pour the paste over the trout and rub it into the flesh and the slits. Cover the dish with cling film and place in the fridge for 30 minutes.
4. Preheat the grill to medium. Place the fish on a foil-lined grill pan tray and grill for 7-8 minutes on each side until the skin blisters and the fish is flaky and white inside when you cut along the backbone. Serve with the coriander leaves.
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