Indian Tandoori Trout Recipe

Serves/Makes: 4 - 6


  • 1 whole trout (about 2 pounds)
  • 3 tablespoons oil
  • 1 tablespoon garam masala*
  • 1 lemon, cut into wedges
  • Seasoning:
  • 1 inch ginger root
  • 8 cloves garlic
  • 2 inches cube green papaya
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon chili powder
  • Juice of 2 lemons
  • Salt to taste
How to cook Indian Tandoori Trout:
  • Clean and scale the trout and wash well and make 4 incisions on either side of the trout. Grind all the seasoning ingredients together to a smooth paste then rub all over the trout, inside and out. Leave to stand for 1 hour.
  • Cook under a hot grill, turning frequently and brushing with the oil, for about 10 minutes until the fish is almost cooked.
  • Sprinkle with garam masala and grill (broil) until a dark golden brown.
  • Garnish the grilled trout with lemon wedges and serve hot with steamed rice and chapattis**.


*Garam masala is a blend of ground spices common in the Indian, Bangladeshi and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'.
**Chapati or chapatti. Chapati is a staple flat bread of North India and Western India.

This recipe for Indian Tandoori Trout serves/makes: 4 - 6

The Indian Tandoori Trout recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Trout (more Trout recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)
Cuisine: Indian (more Indian recipes)

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