This recipe was original published in Bon Appetit Aug 2007. For my birthday this year I received a bag of unusually spices from my brother Donnie who lives in New York City and is lucky enough to have access to all kinds of products that I can't get in Baltimore. I pulled out one of the more common items the Madras Curry and looked up this recipe. Madras Curry usually contains more chilies than a other Curry's but the combination of the spice and the cucumber raita was wonderful. Give this recipe a try it was simple and really good. I served it with Jasmine rice and Indian Poppadoms which are the chips you get when eating at Indian restaurants. I found them at Whole Foods, they added an authenticity to the meal. Sorry for not having any pictures...it was so good that we ate it before I could get the camera out.

Raita is India's signature yogurt and vegetable condiment. This one would also be good on pita or naan.

Curried Trout with Chutney and Cucumber-Melon Raita

Bon Appétit | August 2007

The Bon Appétit Test Kitchen

1/2 cup plain whole-milk yogurt
1/3 cup diced unpeeled English hothouse cucumber
1/3 cup diced peeled cantaloupe
3 tablespoons chopped fresh mint, divided
2 large (8- to 9-ounce) trout fillets with skin
4 tablespoons mango-ginger chutney
2 teaspoons Madras curry powder
1/3 cup sliced almonds
2 tablespoons (1/4 stick) butter

Preparation

Mix first 3 ingredients in small bowl. Add 2 tablespoons mint; season generously with salt and pepper. Chill raita while preparing trout.

Place trout fillets, flesh side up, on platter or baking sheet. Brush each with 2 tablespoons chutney, covering top completely. Sprinkle with salt and pepper. Sprinkle each fillet with 1 teaspoon curry powder. Sprinkle almonds evenly over fish; press very firmly to adhere.

Melt butter in large nonstick skillet over medium heat. Add fish, almond side down, and cook until browned on bottom, about 4 minutes. Carefully turn fish over and sauté until cooked through, replacing any dislodged almonds, about 4 minutes. Transfer fish to plates; sprinkle remaining mint over. Spoon raita alongside.