Trout Filled Beef Tomatoes Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
CourseMethod
Main Ingredient

Ingredients

 Beef tomatoes4 Large
 Trout fillets3 Small
 Olive oil2 Tablespoon
 Onion1 , thinly sliced
 Onion seeds1 1⁄2 Pinch
 Curry leaves4
 Garlic2 Clove (10 gm), halved lengthwise
 Shredded ginger1 Teaspoon
 Peas/60 gram2 Ounce (Fresh / Frozen)
 Chopped coriander leaves1 Tablespoon
 Red chillies2 , sliced
 Salt To Taste

Directions

1. Cut the tops off the tomatoes and, using a grapefruit knife, remove the flesh (use for a sauce or another dish). Cut the trout fillets into small bite-sized pieces. Preheat a moderate grill.
2. Heat the olive oil in a kadahi, wok or deep frying pan and fry the onion, onion seeds, curry leaves, garlic and ginger for about 30 seconds.
3. Drop in the pieces of trout and stir-fry for about 5 minutes, trying not to break up the pieces.
4. Throw in the peas and the fresh coriander. Cook for a further 3-5 minutes. Finally add the red chillies and mix in well. Season the mixture to taste with salt and use to stuff the tomatoes.
5. Place the tomatoes under the grill for 10-15 minutes, until they begin to brown on top.
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