SWEET TROUT CURRY WITH TOASTED COCONUT

6 Trout Fillets, cut into cubes
1 Onion, finely chopped
1 clove of Garlic, crushed
1 tbsp Sunflower Oil
1 tsp Turmeric
1 tsp ground Coriander
1 tbsp Mild Curry Paste
175 ml (6 fl oz) Fish Stock
50g (2oz) Creamed Coconut

4 tbsp Mango Chutney
1 tbsp Lemon Juice
Salt
Freshly ground Black Pepper
1 tsp Garam Masala
25g (1 oz) Desiccated Coconut, toasted
1 Mango, sliced
Coriander leaves to garnish

Serves 4 Preparation Time: 10 mins Cooking Time: 15 mins.

1 Cook the onion and garlic in the oil until soft. Add the spices (except garam masala) and curry paste. 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 the coconut and garnish with the mango and coriander leaves.

4 Serve with rice.

Note This dish can be made even quicker by using a ready prepared curry sauce.