Ingredients

• 100ml/3½fl oz plain yoghurt
• 2 limes
• juice only
• 1 tbsp crushed garlic
• 2.5cm/1in piece fresh ginger
• peeled
• grated
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp garam masala
• pinch paprika
• pinch salt
• 4 x 150g/5½oz trout fillets
• 75ml/2¾fl oz melted butter
• 1 tbsp ready-made curry paste
• 50ml/1¾oz boiling water
• 1 red onion
• finely sliced
• 440g/1 lb can mixed beans
• drained
• rinsed
• 2 limes
• juice only
• 1 tbsp malt vinegar
• 100ml/3½fl oz olive oil
• 1 tbsp chopped fresh coriander
• 1 red chilli
• finely chopped
• 4 naan breads
• to serve

Directions

• For the marinade
• in a bowl
• mix together the plain yoghurt
• the juice of one lime
• the garlic
• ginger
• cumin
• coriander
• garam masala
• paprika and salt until well combined.
• Add the trout fillets and coat them in the marinade mixture. Cover and chill in the fridge overnight
• or for at least for two hours.
• When the trout has marinated
• preheat the grill to its highest setting. In a bowl
• mix together the melted butter and the juice of the remaining lime until well combined.
• When the grill is hot
• place the marinated trout fillets under it and grill for 2-3 minutes. Baste the grilled trout fillets with the lime juice and butter mixture.
• Turn the trout fillets over and grill for a further 2-3 minutes
• basting with the lime juice and butter mixture halfway through cooking.
• For the salad
• mix the curry paste with the boiling water until dissolved. In a separate bowl
• mix together the onion
• mixed beans
• lime juice
• malt vinegar
• olive oil
• coriander and chopped red chilli until well combined.
• To serve
• divide the salad equally among four serving plates. Place one tandoori trout fillet on top of each portion. Serve the naan bread alongside.