Sweet Trout Curry with Toasted Coconut

• 6 Trout Fillets, Cut into cubes
• 1 Onion finely chopped
• 1 clove of Garlic
• 1 tbsp Sunflower Oil
• 1 tsp Turmeric
• 1 tsp ground Coriander
• 1 tbsp Mild Curry Paste
• 175ml (6 fl oz) Fish Stock
• 50g (2oz) Creamed Coconut
• 4 tbsp Mango Chutney
• 1 tbsb Lemon Juice
• Salt
• Freshly ground Black Pepper
• 1 tsp Garam Masala
• 1 Mango, sliced
• Coriander Leaves to garnish

1. Cook the onion and garlic in the oil until soft. Add the spices and curry paste (Except garam masala). Stir well then cook for 1 minute. Add the stock, chutney, lemon juice, creamed coconut, salt and pepper.
2. Bring to the boil, simmer gently uncovered for 5 minutes then add the trout and garam masala. Stir gently, cover the pan and cook for 10 minutes.
3. Transfer to a warm serving dish, sprinkle with coconut, and garnish with the mango and coriander leaves.
4. Serve with freshly cooked rice. Serves 4
   Preparation - 10 minutes
   Cooking Time - 15 - 20
   Calories - 610 per portion
   Fat - 33g per portion

   Bon appetite