Curried Trout Flatbreads & Sweet Potato Wedges
with Garlic Naan, Pickled Cabbage, Red Pepper Chutney & Cucumber Raita
- Milk
- Wheat
- Fish
Curried trout crowns warm garlic naan, paired with tangy pickled cabbage, bright red pepper chutney, and cooling cucumber raita. Served with garam masala–spiced sweet potato wedges, this playful, flavor-packed flatbread feast offers spice, sweetness, and creaminess in every bite.
Ingredients
2 teaspoon
Garam Masala
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
2 unit
Naan Bread
(Contains: Milk, Wheat)
2 unit
Lemon
2 unit
Sweet Potato
1 tablespoon
Curry Powder
10 ounce
Steelhead Trout
(Contains: Fish)
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
4 ounce
Red Cabbage and Carrot Mix
1 unit
Red Pepper Jam
2 teaspoon
Garlic Powder
½ ounce
Cilantro
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to middle and top positions and preheat oven to 425 degrees. 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.
- Meanwhile, halve, peel, and finely dice onion until you have 3 TBSP (6 TBSP for 4 servings). Place diced onion in a small bowl with enough cold water to cover. (Save the remaining onion for another use.)
- 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 until ready to use in Step 4.
-
In a third small bowl, combine jam, half the cilantro, half the garlic powder, 1 TBSP diced onion (draining first), 1 TBSP olive oil, and a squeeze of lemon juice (2 TBSP diced onion, 2 TBSP olive oil, and a big squeeze of lemon juice for 4 servings). Season with salt and pepper.
-
In a medium microwave-safe bowl (large microwave-safe bowl for 4 servings), combine 2 TBSP water, 2 tsp sugar, and juice from one whole lemon (4 TBSP water, 4 tsp sugar, and juice from two lemons for 4). 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.
-
To bowl with grated cucumber, add lemon zest, yogurt, sour cream, remaining diced onion (draining first), remaining cilantro, and ¼ tsp curry powder (½ tsp for 4 servings). Stir in a squeeze of lemon juice; season with salt and pepper.
-
Refrigerate until ready to serve.
-
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, preferably nonstick, pan over medium heat. Add trout, skin sides down, to hot pan. Cook until skin is crispy, 5-6 minutes.
-
Flip trout; cook until opaque and cooked through, 4-6 minutes more. Turn off heat; transfer to a plate.
-
While trout cooks, in a fourth small microwave-safe bowl, combine remaining garlic powder and 2 TBSP butter (4 TBSP for 4 servings). Microwave until butter has melted, 30-45 seconds; season with a pinch of salt and pepper.
-
Place naan on a second baking sheet (bake in batches for 4). Bake on top rack until lightly golden, 5-7 minutes. Remove from oven; brush tops of naan with garlic butter.
- Transfer trout to a medium bowl. Using a fork, break into pieces. TIP: You can either remove and discard the skin or leave it on—it’s up to you!
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the diverse flavor combinations, with Indian and Mediterranean influences creating a tasty, unique dish.
- Ease of prep: While some found it time-consuming with multiple sauces to make, most agreed the effort was worthwhile for the delicious result.
- Suggestions: Try pairing the red pepper chutney with the sweet potato wedges for an extra flavor boost 🍲.
- Texture: A few found the naan difficult to cut; consider serving it folded like a pizza for easier eating.
