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Tandoori-style trout with spiced sweet potatoes

This delicious trout dish is inspired by a recipe from Rukmini Iyre’s cookbook The Quick Roasting Tin.


Serves 4


For the Trout
3 cloves of garlic, grated
A 4cm piece of ginger, grated
75g of natural yoghurt
Zest of 1 lemon
2 tsp ground cumin
1 tsp of ground turmeric
1 tsp smoked paprika
½ tsp of mild chilli powder
Pinch of sea salt
4 trout fillets

For the sweet potatoes
650g of peeled sweet potatoes cut into 1cm cubes
2 tbs vegetable oil
1 tsp of ground cumin
1 tsp sea salt
400g cherry tomatoes on the vine
1 sliced red onion



Mix together the garlic, ginger, yoghurt, lemon zest, spices and salt. Cover the trout in the mixture and set aside. They can be marinated in the fridge ahead of time.
Preheat the oven to 210°C (fan)/ 230°C. Place the sweet potato cubes in a single layer in a large roasting tray. Mix them in the oil, cumin and salt and roast for 10 minutes.
After this time, remove the tray and add the cherry tomatoes on the vine and the sliced onion and mix them with the potatoes. Make 4 spaces in the vegetable mix for the trout and place them into the spaces.
Reduce the heat to 180°C (fan)/200°C and put the tray back in the oven for 20 minutes.

Serve the trout dish with more natural yoghurt and a glass of Poulton Hill’s Arlington White 2018.

For information about Rukmini Iyer, her recipes and where to buy her books, visit:

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