- 100ml/3½fl oz plain yoghurt
- 2 limes, juice only
- 1 tbsp crushed garlic
- 2.5cm/1in piece fresh ginger, peeled, grated
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 1 tsp garam masala
- pinch paprika
- pinch salt
- 4 x 150g/5½oz trout fillets
- 75ml/2¾fl oz melted butter
- 1 tbsp ready-made curry paste
- 50ml/1¾oz boiling water
- 1 red onion, finely sliced
- 440g/1 lb can mixed beans, drained, rinsed
- 2 limes, juice only
- 1 tbsp malt vinegar
- 100ml/3½fl oz olive oil
- 1 tbsp chopped fresh coriander
- 1 red chilli, finely chopped
- 4 naan breads, to serve
- For the marinade, in a bowl, mix together the plain yoghurt, the juice of one lime, the garlic, ginger, cumin, coriander, garam masala, paprika and salt until well combined.
- Add the trout fillets and coat them in the marinade mixture. Cover and chill in the fridge overnight, or for at least for two hours.
- When the trout has marinated, preheat the grill to its highest setting. In a bowl, mix together the melted butter and the juice of the remaining lime until well combined.
- When the grill is hot, place the marinated trout fillets under it and grill for 2-3 minutes. Baste the grilled trout fillets with the lime juice and butter mixture.
- Turn the trout fillets over and grill for a further 2-3 minutes, basting with the lime juice and butter mixture halfway through cooking.
- For the salad, mix the curry paste with the boiling water until dissolved. In a separate bowl, mix together the onion, mixed beans, lime juice, malt vinegar, olive oil, coriander and chopped red chilli until well combined.
- To serve, divide the salad equally among four serving plates. Place one tandoori trout fillet on top of each portion. Serve the naan bread alongside.