Kullu Trout

Himachali trout marinated in mustard oil, lemon zest and served with vegetable salad. This recipe is a burst of flavours. Chef Ajay Chopra shares the recipe in an easy-peasy manner.
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Serves

1-2

Cooking Time

20 Min

Meal Type

savoury

Preparation Time

10 Min

Difficulty

Medium

INGREDIENTS

  • For Kullu Trout
  • 1 Kullu Trrout
  • 1 tbsp Dill Leaves
  • 1 Lemon
  • 1 tbsp Coriander seeds
  • 1 tsp Red chilli
  • 2 garlic cloves
  • Salt
  • Mustard oil
  • ½ tsp Lemon zest
  • 1 Onion
  • For Salad
  • 1 White Radish
  • 3 small Raddish
  • 1 Carrot
  • 1 tsp Coriander leaves
  • For Sauce
  • 3 tbsp Mustard oil
  • 1 tsp Mustard seeds
  • ½ cup Onions
  • Salt
  • Coriander leaves
  • ½ Lemon

PREPARATION

  1. 1

    For marination, cut fish in steak size .
  2. 2

    Add chopped dill leaves, lemon juice, crushed coriander seeds, crushed red chilli, chopped garlic, salt, mustard oil, lemon zest and marinate for 10 minutes.
  3. 3

    Heat oil in pan and fry fish on both sides till done.
  4. 4

    For sauce, heat oil in a pan, add mustard seeds, slices onions, salt and fry till onion becomes translucent, in the end add chopped coriander and lemon juice.
  5. 5

    For salad cut white radish, red radish, carrot, coriander and leave them in water for some time, remove them in a bowl, add salt, red chilli powder and lemon juice.
  6. 6

    Serve fish with sauce and fresh salad.
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