Kullu trout
Kullu trout, from above
Non vegHimachal Pradesh

Kullu trout

Whole river trout pan fried with lemon, garlic and a light spice rub. Mountain simple, mountain fresh.

30 minTime
41 gProtein each
mildSpice
Fish from the Beas2 chapters · 1 min read

Make it your way

Grandma's wayWhole trout, lemon, garlic butter.
The original
388kcalsame
41 gproteinsame
2 gfibresame
30minutessame

Classic Kullu trout.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Fish2 whole trout, about 300 g each, cleaned (about 400 g edible)
Lemon juice1½ tbsp
Garlic4 cloves, crushed
Ajwain (carom seeds)¼ tsp
Black pepper½ tsp, crushed
Red chilli powder (indian red chili powder)½ tsp
Turmeric (ground turmeric)a pinch
Saltto taste
Cooking oil (vegetable oil)1 tbsp
Butter1 tbsp
Coriander leaves (cilantro)chopped
Lemon1, in wedges

Method

3 steps
  1. 1Score the trout on both sides. Rub with lemon juice, garlic, ajwain, pepper, chilli, turmeric and salt. Rest 15 minutes.
  2. 2Heat oil and butter in a wide pan. Lay the fish in and cook on medium for 5 to 6 minutes a side until the skin is crisp and the flesh flakes at the thickest part.
  3. 3Spoon the pan butter over, garnish with coriander and serve with lemon wedges.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Kullu trout: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tudkiya bhath60 min
Bread or rice Methi thepla40 min
On the side Aloo gobi35 min
On the side Gongura pachadi35 min
To drink Sweet lassi10 min
Something sweet Puran poli90 min
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