Cured Trout With Kasundi And Chilli Oil Recipe

Cooking Directions

• STEP 1.In a bowl, mix together salt, sugar, and spices to make the curing mixture.
• STEP 2.Place the trout fillets in a shallow dish and coat them with the curing mixture.
• STEP 3.Cover the dish with plastic wrap and refrigerate for 24 hours to allow the trout to cure.
• STEP 4.After 24 hours, rinse the trout fillets under cold water to remove the curing mixture.
• STEP 5.Pat the fillets dry with paper towels and slice them thinly.
• STEP 6.To serve, spread a spoonful of kasundi on a plate and arrange the trout slices on top.
• STEP 7.Drizzle the chilli oil over the trout slices and garnish with fresh herbs.
• STEP 8.Serve the cured trout with kasundi and chilli oil as an appetizer or a light main course.

Cooking Tips

• Make sure to use fresh trout fillets for the best flavor and texture.
• Adjust the amount of chilli oil according to your spice preference.
• You can make the kasundi ahead of time and store it in the refrigerator for up to a week.
• The cured trout can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the kasundi in the refrigerator in an airtight container for up to a week.
• Serve the cured trout with kasundi and chilli oil as an appetizer or a light main course.
• Garnish the dish with fresh herbs like cilantro or parsley for added freshness and flavor.