Curried trout on baby marrow noodles with coconut and coriander cream – Food & Home Magazine
Curried trout on baby marrow noodles with coconut and coriander cream – healthier, low-carb, and delicious. Perfect for a vibrant meal.
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Ingredients
- 4 x 220g trout fillets
- 60ml (4 tbsp) medium curry powder
- 30ml (2 tbsp) olive oil
- 10ml (2 tsp) butter
- 2 (50g) finely chopped spring onions
- 45ml (3 tbsp) store-brought coriander pesto
- 1 (4g) finely chopped green chilli
- 250ml (1 cup) fresh cream
- 700g baby marrow noodles
- Salt and freshly-ground black pepper to taste
- 80ml (1/3 cup) finely chopped cashews
- Microherbs, to serve
- Toasted coconut flakes, to serve
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