Kashmiri Spiced Trout with Mustard and Dill Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared trout fillets infused with Kashmiri red chili and warm spices, served alongside a tangy mustard-dill yogurt sauce. This Indian-inspired seafood recipe, ready in about 20 minutes, pairs trout fillets, skin on, Kashmiri red chili powder, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Indian cuisine 280 cal/serving

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Ingredients

4 (6 oz each) trout fillets, skin on
1 tsp Kashmiri red chili powder
1/2 tsp ground coriander
1/2 tsp ground fennel seeds
1 tsp salt
2 tbsp vegetable oil
1/2 cup plain yogurt
1 tbsp Dijon mustard
2 tbsp fresh dill, chopped
1 tbsp lemon juice
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, mix 1 tsp Kashmiri red chili powder, 1/2 tsp ground coriander, 1/2 tsp ground fennel seeds, and 1 tsp salt. Rub this spice blend evenly over 4 trout fillets, skin side down.
Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Place the trout fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
Step 3: Flip the fillets carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Step 4: Meanwhile, whisk together 1/2 cup plain yogurt, 1 tbsp Dijon mustard, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, and 1/4 tsp black pepper in a small bowl until smooth.
Step 5: Serve the spiced trout fillets hot with a generous dollop of the mustard-dill yogurt sauce on the side.