The cold rivers around Kullu and the Tirthan valley are trout country, and the local way to cook it is simple: a quick masala rub and a hot pan of mustard oil.
Serve it with lemon, onion rings and rice or a Siddu.
Recipe card
Himachali Pan-fried Trout
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Makes
- 2–3 servings
- Diet
- Non-vegetarian
Ingredients
Method
- Score and marinate
Pat the trout dry and make 3 shallow cuts on each side. Mix the ginger-garlic, spices, ajwain, lemon juice and salt and rub it all over and into the cuts. Rest for 20 minutes.
- Coat
Dust the fish lightly with rice flour or besan.
- Pan-fry
Heat the mustard oil until it smokes, then lower to medium. Fry the trout for 4–5 minutes per side (2–3 minutes for fillets) until crisp and cooked through.
- Serve
Serve hot with lemon wedges, onion rings and green chutney.
Tips from our kitchen
- Do not move the fish for the first 3 minutes — it will release on its own when crisp.
- Fresh trout should smell of clean water, not fish.
