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Trout Filled Beef Tomatoes

Madhuri.Dixit's picture
Ingredients
  Beef tomatoes 4 Large
  Trout fillets 3 Small
  Olive oil 2 Tablespoon
  Onion 1 , thinly sliced
  Onion seeds 1 1⁄2 Pinch
  Curry leaves 4
  Garlic 2 Clove (10 gm), halved lengthwise
  Shredded ginger 1 Teaspoon
  Peas/60 gram 2 Ounce (Fresh / Frozen)
  Chopped coriander leaves 1 Tablespoon
  Red chillies 2 , 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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Tomato
Interest: 
Healthy

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