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Grilled trout Madras style


  • Cut 3 deep slashes in both sides of eachfish.
  • Mix together the curry paste, juice of 1 lemon, the garlic, oil and ginger. Then spread a generous amount of paste over each fish, rubbing in well with your hands on both sides, and set aside for 15-20 mins.
  • When ready, spray a preheated ridged grill (or BBQ) with oil and cook the fish, regularly turning and basting with the paste as you do so and spraying with oil if needed.
  • To serve, arrange the cucumber, tomato and onion on individual plates and scatter the coriander leaves and a little lemon juice over. Top with the fish, sprinkle with a little more lemon juice and spoon a dollop of yoghurt on the side.


  • 2 whole baby trouts
  • 1 heaped tbsp Madras curry paste
  • 1½-2 lemons
  • 1-2 garlic cloves, crushed
  • 2 tbsp vegetable oil
  • 1 heaped tspn grated fresh ginger
  • cooking oil spray
  • ½ telegraph (continental) cucumber, finely sliced on the diagonal
  • 1 large ripe tomato, sliced & then halved
  • ½ red onion, finely sliced
  • a handful of fresh coriander leaves
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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