Tandoori Style Trout– Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Tandoori- Style Trout -Tandoori Machchi
HOT LUNCH RECIPE WAGON: Tandoori Style Trout
Like all tandoori dishes, this tender, flaky trout dish an also be cooked on a barbecue – turning an outdoor summer meal into a truly special occasion
4 whole trout, cleansed
2-inch piece gingerroot, peeled and coarsely chopped
6 garlic cloves
3 tablespoons vegetable oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons tomato paste
½ teaspoon chili powder
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon turmeric
½ teaspoon salt
A few cilantro leaves
Cut
4 cross slits in each trout, 2 on each side place the fish on a deep non-metallic dish large enough to hold them in a specific layer.
Put
all the remaining ingredients, leaving out the cilantro leaves, in a blender and mix until a stiff paste forms
Drench
the paste on top of the trout and press it into the flesh and the slits. Wrap the dish with food wrap and put it in the refrigerator ½ hour and let the marinade steep into the fish.
Preheat
the broiler to medium. Place the fish on a foil broiler pan and broil 7 to 8 minutes on each side until the skin swells and is white and flaky when you cut along the backbone. Serve with the cilantro leaves, Cilantro chutney and tomato, onion and chili salad.
- Pack warm in a heated lunch tote for lunch on the go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF