Kullu Trout Recipe

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Kullu Trout
  • Chef: Chef Subhajit Bardhan, Hotel Oberoi Wildflower Hall, ShilonBagh
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A popular dish from the house of Himachal Pradesh, Kullu trout is smeared with a host of Indian spices, pan-fried and served on a bed of hot rice.

Ingredients of Kullu Trout

  • 1 trout
  • For the marinade:
  • 1/2 tsp salt
  • 1 tsp dill leaves
  • 1 tsp crushed coriander seeds
  • 1/4 tsp red chilli flakes
  • 1/2 tsp lemon rind
  • 2 tsp lemon juice
  • 1 Tbsp mustard oil
  • For the sauce:
  • 2 Tbsp mustard oil
  • 1/2 tsp mustard seeds
  • 1 1/2 Tbsp diced onions
  • 1 tsp chopped coriander
  • 2 tsp lemon juice
  • 1/4 tsp salt

How to Make Kullu Trout

  • 1.Clean and wash the trout.
  • 2.In a bowl, add the fish, salt, dill leaves, crushed coriander seeds, chilli flakes, lemon rind, lemon juice and mustard oil.
  • 3.Rub the marinade all over the fish and keep aside for about 10 minutes.
  • 4.Heat oil in a pan and add the marinated fish and cook on both sides on low flame for 10 minutes.
  • For the sauce:
  • 1.Heat oil in a pan. Add the mustard seeds and onions and saute till it turns light brown.
  • 2.Remove from fire and add the coriander leaves, lemon juice and salt and mix well.
  • 3.Pour the sauce over the fish and serve hot with rice.