Curried Trout Flatbreads with Spiced Sweet Potato Wedges and Cucumber Raita

These curried trout flatbreads are a feast of flavors and textures. Tender, spiced trout flakes over warm garlic naan, topped with tangy pickled cabbage, sweet red pepper chutney and a cool cucumber raita. On the side, crispy sweet potato wedges seasoned with garam masala round out the meal.

Perfect for a weeknight dinner that feels special, this recipe brings together the warmth of curry, the brightness of pickled vegetables and the creaminess of raita. Each bite is a balance of spice, sweetness and tang.

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Ingredients

2 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Naan BreadView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in middle and top positions. Wash and dry produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the garam masala, salt and pepper. Roast on middle rack until tender and slightly crispy, 18-20 minutes.
2. Meanwhile, halve, peel and finely dice onion until you have 3 tablespoons (6 for 4 servings). Place diced onion in a small bowl with enough cold water to cover. Set aside. Roughly chop cilantro. Zest and quarter lemons. Trim cucumber and grate on the largest holes of a box grater; transfer to a second small bowl, squeezing to remove excess liquid. Set aside.
3. In a third small bowl, combine red pepper jam, half the cilantro, half the garlic powder, 1 tablespoon drained diced onion, 1 tablespoon olive oil and a squeeze of lemon juice. Season with salt and pepper. Set chutney aside.
4. In a medium microwave-safe bowl, combine 2 tablespoons water, 2 teaspoons sugar and juice from one whole lemon. Stir in cabbage and carrot mix; season with salt and pepper. Microwave for 1 minute. Add a big pinch of salt. Refrigerate, stirring occasionally, until ready to serve.
5. To the bowl with grated cucumber, add lemon zest, yogurt, sour cream, remaining drained diced onion, remaining cilantro and ¼ teaspoon curry powder. Stir in a squeeze of lemon juice; season with salt and pepper. Refrigerate raita until ready to serve.
6. Pat trout dry with paper towels and season all over with remaining curry powder, remaining garam masala, salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium heat. Add trout skin side down; cook until skin is crispy, 5-6 minutes. Flip and cook until opaque and cooked through, 4-6 minutes more. Transfer to a plate.
7. While trout cooks, combine remaining garlic powder and 2 tablespoons butter in a small microwave-safe bowl. Microwave until melted, 30-45 seconds; season with salt and pepper. Place naan on a second baking sheet. Bake on top rack until lightly golden, 5-7 minutes. Brush with garlic butter.
8. Flake trout into pieces using a fork (remove skin if desired). Top garlic naan with flaked trout, pickled cabbage, red pepper chutney and half the cucumber raita. Serve with sweet potato wedges and remaining raita on the side.

Recipe Tips

FAQ

Can I use a different fish instead of trout?

Yes, salmon or any firm white fish would work well. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat naan and fish gently.

Is there a substitute for red pepper jam?

You can use any sweet pepper jelly or even a mix of apricot jam with a pinch of red pepper flakes.