Quick & Easy

Trout roasted with amchur and green mango salad

Trout roasted with amchur and green mango salad; amchur powder is dried and ground green mango, commonly used in Indian cooking.
trout roasted with amchur and green mango salad
1H 10M


Chilli dressing
Green mango salad


1.Combine amchur and coconut cream in small bowl. Score fish three times both sides through thickest part of flesh; place fish in large shallow dish. Rub amchur mixture all over fish and inside cavity; place ginger in cavity. Cover; refrigerate 1 hour.
2.Heat covered barbecue. Transfer fish to oiled fish grill; cook, covered, using direct heat, following manufacturer’s instructions, turning once, about 30 minutes or until cooked.
3.Meanwhile, make chilli dressing. Place ingredients in screw-top jar; shake well.
4.Make green mango salad. Finely chop white section of onion; thinly slice green section. Place onion and dressing in medium bowl with remaining ingredients; toss gently to combine.
5.Serve fish with green mango salad.

It is available from specialty delicatessens and gourmet food stores. You can replace with any powdered Indian spice mix.


Related stories