Fresh river trout cooked in a light mustard oil and onion-tomato curry with Himachali spicing — the fish dish of the Beas and Kullu valleys where trout farms dot the mountain rivers. Simple, fresh and very different from coastal fish curries.
Ingredients
4 trout fillets or steaks (about 150 g each — or any fresh river fish)
1/2 tsp turmeric, salt for marinating
3 tbsp mustard oil
1 tsp cumin seeds
1 large onion — finely chopped
1 tsp ginger paste
1 tsp garlic paste
2 tomatoes — finely chopped
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric
1/2 cup water
coriander leaves for garnish
2 green chilli — slit
Method
Marinate the trout: Rub trout fillets with 1/2 tsp turmeric and salt. Rest 10 minutes.
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.
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.
Add cumin and cook onion: In the same oil add cumin seeds — wait to crackle. Add finely chopped onion. Cook 8 minutes until golden.
Add ginger and garlic: Add ginger paste and garlic paste. Stir 2 minutes.
Add tomatoes: Add chopped tomatoes. Cook 5 to 6 minutes until soft and oil separates slightly.
Add spice powders on low heat: Turn to low. Add red chilli powder, coriander powder and turmeric. Stir 1 minute.
Add water and slit green chilli: Add 1/2 cup water and the slit green chilli. Add salt. Bring to a gentle simmer.
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.
Garnish and serve: Scatter coriander leaves. Serve immediately with steamed rice.
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.