A lovely invention from Rinku Bhattacharya, one of our favorite (and most versatile) Indian cooks.

• 2 lbs brook trout, cleaned and cut into 1 inch steaks
• 1 lime
• 2 teaspoons salt
• 3/4 teaspoon turmeric
• 1/3 cup oil
• 2 onions
• 1 inch piece ginger
• 3 green chillies
• 2 teaspoons cumin-coriander powder
• 1/2 teaspoon red chilly powder
• 1 cup cauliflower cut into medium florets
• 2 small or 1 medium potato peeled and cut into 8ths
• 2 tomatoes finely chopped
• 1/2 cup peas (optional)
• 1 teaspoon sugar
• 2 cups water
• 3 tablespoons cilantro

Method

Squeeze the lime onto the fish and set aside for 10 minutes.

Rub with the turmeric and 1/2 the salt and set aside for 10 minutes.

On a non-stick griddle heat about 1 tbsp oil and lightly brown the fish for 5 minutes on each side and set aside to drain.

Grind the onions, ginger and chillies to a paste.

Heat the remaining oil and add this paste and cook for 10 minutes.

Mix 2 teaspoons water to the cumin-coriander and chilly powder and set this aside for 5 minutes.

Add this to the onions, with the cauliflower and potatoes and tomatoes. Cook stirring well, for 10 minutes.

Add the peas (if using) and water and simmer covered for 20 minutes.

Add the fish, check the seasonings cook for 5 minutes till heated through and garnish with cilantro and serve hot with rice or rotis.

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