Himachal Kullu Trout Fish Curry Mountain River

Method

1. 1

   Marinate the trout: Rub trout fillets with 1/2 tsp turmeric and salt. Rest 10 minutes.

2. 2

   Heat mustard oil until smoking: Heat 3 tbsp mustard oil in a wide pan until smoking. Reduce to medium. The smoking removes the raw pungency.

3. 3

   Lightly sear the trout: Carefully place the marinated trout in the hot oil. Fry for just 1 minute per side until lightly golden. Remove and keep aside. The trout will finish cooking in the curry.

4. 4

   Add cumin and cook onion: In the same oil add cumin seeds — wait to crackle. Add finely chopped onion. Cook 8 minutes until golden.

5. 5

   Add ginger and garlic: Add ginger paste and garlic paste. Stir 2 minutes.

6. 6

   Add tomatoes: Add chopped tomatoes. Cook 5 to 6 minutes until soft and oil separates slightly.

7. 7

   Add spice powders on low heat: Turn to low. Add red chilli powder, coriander powder and turmeric. Stir 1 minute.

8. 8

   Add water and slit green chilli: Add 1/2 cup water and the slit green chilli. Add salt. Bring to a gentle simmer.

9. 9

   Add the seared trout gently: Place the seared trout pieces back into the simmering curry. Spoon curry over them. Cook on low heat for 6 to 8 minutes until the trout is cooked completely through — the flesh should flake when pressed with a fork.

10. 10

    Garnish and serve: Scatter coriander leaves. Serve immediately with steamed rice.

11. 11

    Note: Trout fishing and trout farming are central to the economy of the Kullu valley and the Beas river belt in Himachal Pradesh. The clean, cold mountain water produces trout with a distinctive clean flavour unlike ocean fish. Trout curry has become one of the signature dishes served at guesthouses and hotels throughout the Kullu-Manali corridor. The Himachali preparation uses minimal spicing to preserve the delicate flavour of the mountain river fish.