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Easy Indian Cookbook
by Manju Malhi
(Tandoori Machchi) Like all tandoori dishes, this tender, flaky trout dish can also be cooked on  a barbecue—turning an outdoor summer meal into a truly special occasion.

Serves 4
Preparation Time: 10 minutes,
Plus 30 Minutes marinating time
Cooking Time: 15 minutes



    • 4 whole trout, cleaned
    • 2-inch piece ginger-root, peeled & coarsely chopped
    • 6 garlic cloves
    • 3 tablespoons vegetable oil
    • 1 tablespoon freshly squeezed lemon Juice
    • 2 teaspoons tomato paste
    • 1 teaspoon paprika
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon Salt
    • 1/4 teaspoon turmeric
    • a few cilantro leaves


1. CUT 4 diagonal slits in each trout, 2 on each side. Place the fish on a deep, nonmetallic dish large enough to hold them in a single layer.

2. PUT all the remaining ingredients, except the cilantro leaves, in a blender and blend until a coarse paste forms.

3. POUR the paste over the trout and rub it into the flesh and the slits. Cover the dish with plastic wrap and place it in the refrigerator 30 minutes to let the marinade soak into the fish.

4. PREHEAT the broiler to medium. Place the fish on a foil-lined broiler pan and broil 7 to 8 minutes on each side until the skin blisters and the fish is white and flaky inside when you cut along the backbone. Serve wdth the cilantro leaves.

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