Baked Trout With Spicy Almond And Coconut Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 whole trout, gutted (or fish of your choice)
• 2 tablespoons lemon juice
• 2 tablespoons tomato puree
• 1 tablespoon ground almonds
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 teaspoon tabasco sauce
• 1 teaspoon garam masala
• 3 tablespoons plain low-fat yogurt
• 125 ml coconut milk
• 1 tablespoon chopped coriander leaves
• 2 tablespoons oil
• 1 small bay leaf
• 2 black cardamom pods (optional)
• 1 inch cinnamon bark
• 1/2 teaspoon salt
• flaked almonds
• lemon wedge
• fresh bay leaf

Recipe

• 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, tabasco sauce, garam masala, yoghurt, salt, cocnut milk, coriander and the remaining lemon juice.
• 5 pour in 125ml/4fl.
• 6 oz water and blend everything together.
• 7 in a frying pan, heat the oil with the bay leaf, cardamoms and cinnamon for 30 seconds.
• 8 pour the sauce mixture into this and bring to the boil.
• 9 reduce the heat and cook for a further 1-2 minutes.
• 10 pour over the trout (or fish of your choice) and bake in oven for 15-20 minutes.