A taste of the CARIBBEAN

TAMARIND RAINBOW TROUT WITH GINGER AND SPRING ONIONS

Sweet and sour tamarind is used in a variety of ways in Caribbean cooking.

PER SERVING

481 cals, 24g fat, 2g sat fat, 8g carbs

SERVES 2

✣4 garlic cloves, chopped
✣2 green chillies, de-seeded and finely chopped
✣Small handful of coriander stalks, washed and chopped (leaves reserved for garnish)
✣2tbsp tamarind paste
✣ 1tbsp sugar
✣Juice of 1 lime
✣2 x 350g (12oz) fresh whole rainbow trout, gutted and cleaned
✣4cm (1½in) piece of fresh root ginger, cut into✣✣