Ingredients :
- - 4-6 fresh trout fillets or whole trout (cleaned and scaled) - 2 tablespoons mustard oil - 1 teaspoon cumin seeds - 1 teaspoon fennel seeds - 1 teaspoon ginger-garlic paste - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to your spice preference) - Salt to taste - Fresh coriander leaves for garnish - Lemon wedges for serving
Recipe:
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Marinate the Trout:
- - In a bowl, mix mustard oil, ginger-garlic paste, turmeric, red chili powder, and salt to create a marinade. - Rub the marinade all over the trout fillets or whole trout, making sure to get it into the cuts and cavities.
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Heat Mustard Oil:
- Heat mustard oil in a pan or skillet until it starts to smoke. - Turn off the heat, let the oil cool slightly, and then reheat it. This step removes the raw flavor of the oil.
- - Add cumin seeds and fennel seeds to the hot oil. Let them sizzle.
- - Place the marinated trout in the pan. Cook on medium heat for about 5-7 minutes on each side, or until the fish is cooked through and turns golden brown.
- - Garnish with fresh coriander leaves. - Serve Kullu Trout hot with lemon wedges and your choice of side dishes, such as steamed rice or roti.
Health Benefits:
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- Trout is a healthy source of lean protein, rich in omega-3 fatty acids, which are beneficial for heart health. - Mustard oil, a commonly used cooking oil in Himachal Pradesh, is known for its health benefits, including reducing bad cholesterol and promoting heart health. - The use of regional spices like cumin and fennel seeds can aid digestion and add flavor without excessive use of salt or oil. Kullu Trout is not only a delicious dish but also a nutritious one, offering the health benefits of fish and local ingredients commonly found in Himachal Pradesh. Enjoy this Himachali delicacy to experience its unique flavors and regional cuisine.