Mustard trout is a delicious Nepali recipe, which uses ground mustard seeds and mustard oil. Mustard is a common ingredient in Nepal, and ground seeds are often used in fish dishes. Our Go Spice Nepali blend Newar is particularly good in this recipe in combination with the mustard seeds. Other curry blends could be used instead, especially blends containing turmeric powder. Turmeric adds colour to the dish, but also works well with other spices.
3-4 trout fillets, skinless and boneless
1 ½ tbsp mustard seeds, brown or white (yellow)
4 tsp Go Spice Blend
½ tsp salt
juice of one lemon
gram flour for coating the fish
3-4 tbsp mustard oil
Cut each trout fillet in two, lengthways. Slice each into pieces 5-6 cm long.
Grind the mustard seeds with a pestle and mortar or a coffee grinder. Place the ground seeds into a small bowl. Add the Go Spice blend, salt and lemon juice and mix together into a paste.
Put the trout pieces into a bowl and coat well with the paste. Cover and place in the fridge for about 20 minutes to marinate.
Dredge each piece of fish in the gram flour. Heat the mustard oil in a frying pan over a medium heat. Fry the fish in batches, turning 2 or 3 times, until lightly browned and cooked (about 4-5 minutes). Remove the fish and place on kitchen paper to remove the excess oil.