Himachali trout marinated in mustard oil, lemon zest and served with vegetable salad.
Kullu Trout Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-20 Min


- Medium

Preparation Time

- 10 Min


  • FOR Kullu Trrout
  • 1 fish Kullu Trrout; 1 tbsp Dill Leaves; 1 Lemon; 1 tbsp Coriander seeds; 1 tsp Red chilli; 2 garlic Cloves; Salt; 1 tbsp Mustard oil; ½ tsp Lemon zest; 1 Onion
  • FOR Salad
  • 1 White Reddish; 3 small Reddish; 1 Carrot; 1 tsp Coriander leaves
  • FOR Sauce
  • 3 tbsp Mustard oil
  • 1 tsp Mustard seeds
  • Onions; ½ cup Coriander leaves
  • Salt; ½ Lemon


  1. 1

    For marination cut fish in steak size, add chopped dill leaves, lemon juice, crushed coriander seeds, crushed red chilli, chopped garlic, salt, mustard oil, lemon zest and marinate for 10 minutes.
  2. 2

    heat oil in pan and fry fish on both sides till done.
  3. 3

    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.
  4. 4

    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.
  5. 5

    serve fish with sauce and fresh salad.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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