For the trout
For the Masala
For the Red Cabbage and Kale Bhajee
Heat the oil in a wok or kadai over a high heat.
Before the oil begins to shimmer or smoke, add the cumin seeds and, as soon as they change colour, add the ginger, garlic and green chilli.
Fry, stirring until the garlic changes colour, then add the sliced onion and fry until softened and translucent.
Add the prepared cabbage and kale and stir well.
Fry, stirring regularly, until all the sliced leaves begin to wilt.
Add the lime juice and cook for a few more seconds – you want the veg to retain some crunch.
Season to taste and serve.
In a large bowl, rub the turmeric into the cubes of trout.
Cover and chill in the fridge for at least a couple of hours
Masala
In a large frying pan, over a medium heat, toast the cumin seeds, coriander seeds, fennel seeds and blanched almonds until golden and aromatic.
Tip in a food processor along with the remaining masala ingredients and puree to a smooth paste.
Remove the fish from the fridge and gently combine with the masala.
Cover again and chill for another 5-6 hours
On a barbecue
Skewer the marinated fish on thick skewers and suspend over the hot grill with foil or bbq non-stick sheet underneath.
Cook, turning a few times to evenly cook each side for 4-6 mins.
In the oven
Preheat oven to 230C fan / 250C / 475F / Gas 9.
Transfer the marinated fish on to an oiled or buttered tray, skin side up.
Place the tray on the top shelf of the oven. Cook for 2 mins then turn the tray around.
Cook for another 2-3 mins before testing a cube – it should be slightly underdone.
Cook for another minute or more, if very underdone, then remove from the oven and let the fish rest for a few minutes.
Under a grill
Preheat the grill to high.
Transfer the marinated fish, skin side down on to an oiled tray and place under the grill.
When the fish turns opaque, remove and turn the fish over to skin-side up.
Return under the grill and turn the tray regularly until the skin is evenly browned.
To serve
Serve with mixed salad leaves and sliced white onion.
For the trout
For the Masala
For the Red Cabbage and Kale Bhajee
Heat the oil in a wok or kadai over a high heat.
Before the oil begins to shimmer or smoke, add the cumin seeds and, as soon as they change colour, add the ginger, garlic and green chilli.
Fry, stirring until the garlic changes colour, then add the sliced onion and fry until softened and translucent.
Add the prepared cabbage and kale and stir well.
Fry, stirring regularly, until all the sliced leaves begin to wilt.
Add the lime juice and cook for a few more seconds – you want the veg to retain some crunch.
Season to taste and serve.
In a large bowl, rub the turmeric into the cubes of trout.
Cover and chill in the fridge for at least a couple of hours
Masala
In a large frying pan, over a medium heat, toast the cumin seeds, coriander seeds, fennel seeds and blanched almonds until golden and aromatic.
Tip in a food processor along with the remaining masala ingredients and puree to a smooth paste.
Remove the fish from the fridge and gently combine with the masala.
Cover again and chill for another 5-6 hours
On a barbecue
Skewer the marinated fish on thick skewers and suspend over the hot grill with foil or bbq non-stick sheet underneath.
Cook, turning a few times to evenly cook each side for 4-6 mins.
In the oven
Preheat oven to 230C fan / 250C / 475F / Gas 9.
Transfer the marinated fish on to an oiled or buttered tray, skin side up.
Place the tray on the top shelf of the oven. Cook for 2 mins then turn the tray around.
Cook for another 2-3 mins before testing a cube – it should be slightly underdone.
Cook for another minute or more, if very underdone, then remove from the oven and let the fish rest for a few minutes.
Under a grill
Preheat the grill to high.
Transfer the marinated fish, skin side down on to an oiled tray and place under the grill.
When the fish turns opaque, remove and turn the fish over to skin-side up.
Return under the grill and turn the tray regularly until the skin is evenly browned.
To serve
Serve with mixed salad leaves and sliced white onion.
