Kullu da Tandoori Trout

Ingredients

• 250 g trout

• 80 g hung curd

• 30 ml mustard oil

• 1/2 tbsp jeera powder

• 1/2 tbsp dhania powder

• 1/2 tbsp Kashmiri chilli powder

• 1/4 tbsp yellow chilli powder

• 30 g ginger

• 30 g garlic

• 1/4 tbsp garam masala

• 1/4 tbsp kasoori methi

• black salt as per taste

• 30 ml lemon juice

• 1/4 tbsp amchur powder

• salt as per taste

Method

Make a marinade of hung curd, mustard oil, ginger-garlic paste, lemon juice, black salt and all powder masalas. Now take the trout and marinate with the marinade ingredients, and keep it for 3-4 hours.

Cook it in a tandoor for around 2-3 minutes, keep basting the fish in between. Check for salt as per taste.

Serve Himachali Kullu da Tandoori Trout with mint chutney.