Ingredients:  

• 5 Rainbow Trout Fish | Regenbogenforelle 

• 10 - 15 Dried Red Chillies

• 8 - 10 Garlic Cloves 

• 2 - Inches Ginger Piece

• 1/2 Bunch Coriander Stalks 

• Gooseberry Sized Tamarind

• Salt to taste

• 1 tsp Garam Masala

• 1 tbsp Rice Flour 

• Water 

• Oil 

Method: 

1. Rinse and pat dry the rainbow trout and make 3 or 4 deep slashes in the flash of the fish. 

2. In a blender, add dried red chillies, garlic cloves, ginger, coriander stalks, tamarind, salt garam masala and rice flour. 

3. Add little water and blend into a smooth and thick paste.   

4. Gently rub the cavity of the fish with the masala and also over the fish.

5. Allow the fish to sit for 15 to 20 minutes.  

6. Preheat a grill pan on medium heat for 1 to 2 minutes, and drizzle some oil. 

7. Place the fish on the hot pan and cook for 5 minutes before flipping.

8.  Now gently flip the fish and cook for another 5 minutes or until it is done.

9. (Cooking times will vary depending on the size of your fish).

10.  Serve warm with salad or beverage.