Kullu trout
AI-drafted · awaiting admin review
Fresh trout from the cold streams of the Kullu valley, lightly spiced and pan-fried in mustard oil.
Region: Kullu, Himachal PradeshOccasion: Everyday meals and visitors’ favouriteTime: 30 minServes: 2Non-vegetarian
Ingredients
- 2 whole trout (about 250 g each), cleaned
- 1 tbsp lemon juice
- 1 tsp ginger-garlic paste
- ½ tsp turmeric
- 1 tsp red chilli powder
- 1 tsp ajwain (carom seeds)
- 1 tbsp gram flour or rice flour
- Salt to taste
- 3 tbsp mustard oil
Method
- Make 2–3 shallow cuts on each side of the fish.
- Rub the fish with lemon juice, ginger-garlic paste, turmeric, chilli, ajwain, salt and gram flour. Leave for 20 minutes.
- Heat the mustard oil in a wide pan until it smokes lightly, then lower the heat.
- Fry the trout for 5–6 minutes on each side until crisp and cooked through.
- Serve hot with lemon, onion rings and rice or roti.
History
Trout were introduced into the cold rivers of the western Himalaya during the British period. Today trout are bred in State-run and private farms in the Kullu valley.
Significance
Trout farming gives many hill families in Kullu an income, and fried trout is a popular dish in Manali and the valley’s riverside eateries.