Kullu Trout Curry
Fresh Himalayan trout from the Beas and its tributaries, lightly fried and simmered in a mustard-oil tomato gravy, popular in Kullu valley households.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 3
- Difficulty
- Medium
- Calories
- 270 kcal
Equipment
- •Iron kadai
Nutrition
Per serving, approximate
- Calories
- 270 kcal
- fat
- 15 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 28 g
- calories
- 270 kcal
Instructions
- 1
Rub the trout fillets with a little turmeric and salt. Leave them to rest for 15 minutes.
- 2
Heat mustard oil in a kadai (deep pan). Lightly shallow fry the fillets on both sides, then set aside.
- 3
In the same oil, sizzle the cumin seeds. Add the onion and fry until golden.
- 4
Add the garlic-ginger paste. Cook until it smells fragrant.
- 5
Add tomato puree, turmeric, chilli, and coriander powder. Cook until the oil separates.
- 6
Add a little water to make a light gravy. Bring it to a gentle simmer.
- 7
Gently slide in the fried trout pieces. Simmer for 5-6 minutes without breaking the fish.
- 8
Season with salt and scatter fresh coriander on top. Serve hot.
Chef's tips
Handle the delicate trout gently while simmering so the fillets stay whole. Fresh river trout needs minimal spicing to shine.
Ingredient substitutions
- trout → any freshwater fish fillet
Storage
Refrigerate for up to a day; best eaten fresh.
Reheating
Reheat gently on low flame to avoid breaking the fish.
Common mistakes to avoid
- •Overcooking the fish, which makes it dry and flaky.
Serving suggestions
Cooked Kullu Trout Curry?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Himachal Pradesh
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
