Kullu Trout

Clean and wash the trout thoroughly. If using whole fish, make 3–4 diagonal slashes on each side to allow the marinade to penetrate.

Marinate the fish with lemon juice, turmeric, red chilli powder, half the ginger paste, half the garlic paste, and salt. Let it marinate for 20–30 minutes.

Heat mustard oil in a flat pan or tawa over medium-high heat until it smokes lightly, then reduce to medium.

Carefully place the marinated trout in the hot oil. Fry for 4–5 minutes per side until golden brown and crispy on the outside. Remove and set aside.

In the same pan, add cumin seeds and fennel seeds. Let them splutter for 30 seconds.

Add sliced onions and sauté for 5–6 minutes until golden.

Add the remaining ginger and garlic paste. Cook for 2 minutes.

Add chopped tomatoes and green chillies. Cook for 5–6 minutes until the tomatoes break down and the oil separates.

Add coriander powder and stir well. Cook for 2 minutes.

Gently place the fried trout back into the pan. Spoon the masala over the fish and cook on low heat for 5–6 minutes, turning once carefully, until the fish is cooked through and coated with the masala.

Garnish with fresh coriander leaves and a squeeze of lemon juice. Serve hot with steamed rice or Himachali siddu bread.