Imis Baked Trout With Spicy Almond Coconut Sauce

2 Servings
100% would make this recipe for Imis Baked Trout With Spicy Almond Coconut Sauce again.

fairly easy to make curry, adapted from another recipe, i am making it for the first time tonight, adjust as needed and add as needed, im using sliced blanced almonds in replacement of ground almonds to get a more thicker texture for the sauce but change as you need, or follow the main recipe for a lovely way to cook this great fish

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Imis Baked Trout With Spicy Almond Coconut Sauce Ingredients

2 whole trout fillets	0.2 teaspoon nutmeg
2 tablespoons lemon juice	0.2 teaspoon tumeric
2 tablespoons tomato puree	3 tablespoons plain low-fat yogurt
1 tablespoon ground almonds	125 ml coconut milk
1 teaspoon minced ginger	1 tablespoon chopped coriander leaves
1 teaspoon minced garlic	2 tablespoons oil
1 teaspoon Tabasco sauce or 1 red chilli finely chopped	1 small bay leaf
0.2 teaspoon cinnamon	2 black cardamom pods (optional)
0.2 teaspoon caraway seeds	1 inch cinnamon bark
0.2 teaspoon cumin	1/2 teaspoon salt

Instructions for Imis Baked Trout With Spicy Almond Coconut Sauce

1. Rinse the fish under running water.

2. Sprinkle the fish with half the lemon juice and place in oven proof dish.

3. Preheat oven 190c/375f/Gas5.

4. In a bowl, mix together the tomato puree, ground almonds, ginger pulp,garlic pulp, red chilli, spice mix, yoghurt, salt, cocnut milk, coriander and the remaining lemon juice.

5. Pour in 125ml/4fl oz water and blend everything together.

6. In a frying pan, heat the oil with the bay leaf, cardamoms and cinnamon for 30 seconds.

7. Pour the sauce mixture into this and bring to the boil.

8. reduce the heat and cook for a further 1-2 minutes.

9. Pour over the trout (or fish of your choice) and bake in oven for 15-20 minutes.

Main Ingredient: TroutCuisine: Indian