Entree: India – Himachal & Uttarakhand Hills – Kullu Trout (Himalayan pan-fried marinated trout flavored with local spices and lemon)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 11 min

Additional 30 min

Total 45 min

Ingredients

- 4 whole rainbow trout, cleaned, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) mustard oil or vegetable oil for marinade
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 g) ginger-garlic paste
- 1 tbsp (15 g) yellow mustard or mustard paste
- 1 tsp (5 g) turmeric powder
- 1 tsp (2 g) Kashmiri red chili powder
- 1 tsp (2 g) ground coriander
- 1 1/2 tsp (7.5 g) kosher salt
- 2 green chilies, slit, about 10 g
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves) (8 g)
- 4 tbsp (60 ml) mustard oil or vegetable oil for frying
- Lemon wedges, for serving

Instructions

1. Rinse and pat the trout dry. Make 2–3 diagonal slashes on each side to help the marinade penetrate.
2. In a bowl, combine mustard oil, lemon juice, ginger-garlic paste, mustard paste, turmeric, red chili powder, ground coriander, and salt to form a smooth marinade. Stir in the slit green chilies and chopped cilantro.
3. Rub the marinade evenly over and into the slashes and cavity of each trout. Cover and refrigerate for at least 30 minutes, up to 2 hours.
4. Heat the frying oil in a large heavy skillet over medium-high heat until hot but not smoking. Gently wipe excess marinade from the fish if it threatens to burn.
5. Add the trout to the pan and fry, undisturbed, until the skin is crisp and golden, about 5–6 minutes. Carefully turn and fry the other side until the flesh is cooked through and flakes easily, about 4–5 minutes more.
6. Transfer to a platter, squeeze fresh lemon over the fish, and serve immediately with lemon wedges and simple side accompaniments.