Imis Baked Trout with Spicy Almond Coconut Sauce
Fairly easy to make curry, adapted from another recipe. I am making it for the first time tonight, adjust as needed and add as needed. I'm using sliced blanced almonds in replacement of ground almonds to get a more thicker texture for the sauce but change as you need, or follow the main recipe for a lovely way to cook this great fish.
Fairly easy to make curry, adapted from another recipe. I am making it for the first time tonight, adjust as needed and add as needed. I'm using sliced blanced almonds in replacement of ground almonds to get a more thicker texture for the sauce but change as you need, or follow the main recipe for a lovely way to cook this great fish.
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1 small bay leaf
- 2 tablespoons oil
- 2 whole trout fillets
- 2 tablespoons tomato puree
- 1 tablespoon ground almonds
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 teaspoon tabasco sauce or 1 red chilli finely chopped
- 0.2 teaspoon cinnamon
- 0.2 teaspoon caraway seeds
- 0.2 teaspoon cumin
- 0.2 teaspoon nutmeg
- 0.2 teaspoon tumeric
- 3 tablespoons plain low-fat yogurt
- 125 ml coconut milk
- 1 tablespoon coriander leaves chopped
- 2 black cardamom pods (optional)
- 1 inch cinnamon bark
- Carbohydrate 9.64330075470751 g
- Cholesterol 47.198125 mg
- Fat 34.1322870561848 g
- Fiber 1.91436906768245 g
- Protein 20.3151143245431 g
- Saturated Fat 13.4756197267071 g
- Serving Size 1 1 Serving (218g)
- Sodium 89.2715232715252 mg
- Sugar 7.72893168702505 g
- Trans Fat 2.17533622612999 g
- Calories 414 calories
Step-by-step
- Rinse the fish under running water.
- Sprinkle the fish with half the lemon juice and place in oven proof dish.
- Preheat oven 190c/375f/Gas5.
- In a bowl, mix together the tomato puree, ground almonds, ginger pulp,garlic pulp, red chilli, spice mix, yoghurt, salt, cocnut milk, coriander and the remaining lemon juice.
- Pour in 125ml/4fl oz water and blend everything together.
- In a frying pan, heat the oil with the bay leaf, cardamoms and cinnamon for 30 seconds.
- Pour the sauce mixture into this and bring to the boil.
- reduce the heat and cook for a further 1-2 minutes.
- Pour over the trout (or fish of your choice) and bake in oven for 15-20 minutes.
Overcooking delicate trout fillets in a rich dairy and coconut sauce happens when cooks rely solely on timer estimates rather than internal texture. Trout proteins tighten rapidly at temperatures above 190°C, turning a flaky piece of fish chalky and dry within minutes. Prevent this moisture loss by checking the thickest part of the fillet at the fifteen-minute mark; it should flake apart easily under gentle pressure from a fork without offering resistance. The pan-frying stage for the whole spices requires careful heat management. Dropping cardamom pods and cinnamon bark into excessively hot oil burns the exterior aromatics instantly, imparting a bitter flavor to the entire sauce base. Heat the oil over medium for thirty seconds to gently extract the essential oils before pouring in the liquid ingredients. Substituting ground almonds with sliced variants changes the sauce consistency significantly, yielding a looser texture because whole slices lack the fine surface area required for rapid starch and fat binding. Whending blending the sauce components, ensure the yogurt and coconut milk emulsion remains smooth before introducing it to the hot skillet to prevent separation.
