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African Coconut Trout

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This African-inspired fish dish combines the creamy richness of coconut milk with the zesty warmth of fresh ginger and a hint of lime. The trout is gently simmered to retain its tenderness while soaking up all the flavors. While coconut milk and fish are common in traditional African recipes, Ayurveda adds digestive support with ginger and careful spice balancing, making the dish soothing and harmonious for most constitutions – especially for Vata types.

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Preparation time: 10 min / Cooking time: 20 min

Ideal choice – nourishing fats, soft-cooked fish, and warming spices make this dish very balancing.

Reduce ginger, go light on lime, keep coconut milk for its cooling effect.

Emphasize lime and ginger, add chili, and reduce coconut milk or mix with broth.

Ingredients

  • 2 trout fillets (approx. 150–180 g each), deboned

  • 200 ml coconut milk

  • 1 small onion, finely chopped

  • 1 garlic clove, minced

  • 1 walnut-sized piece fresh ginger, grated

  • 1 tbsp fresh lime juice

  • 1 tbsp ghee or coconut oil

  • ½ tsp turmeric

  • pinch ground coriander

  • pinch black pepper (optional)

  • salt to taste

  • optional: fresh chili, finely chopped (for Kapha)

Preparation

  1. Prepare onion, garlic, and ginger. Rinse trout fillets and pat dry.

  2. Heat ghee in a pan, sauté onion until translucent, then add garlic and ginger.

  3. Add turmeric, coriander, and chili if using; briefly toast the spices.

  4. Pour in coconut milk, lightly salt, and simmer gently for 5 minutes.

  5. Add trout fillets, cover, and gently poach for 8–10 minutes.

  6. Finish with lime juice and garnish with fresh herbs.

Serve with warm basmati rice, millet, or amaranth. Garnish with fresh coriander and a splash of lime.

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