Curried Trout with Chutney and Cucumber-Melon Raita

Name: Curried Trout with Chutney and Cucumber-Melon Raita
Yield: 2 Servings
Ingredients: 1/2 cup plain whole-milk yogurt; 1/3 cup diced unpeeled English hothouse cucumber; 1/3 cup diced peeled cantaloupe; 3 tablespoons chopped fresh mint, divided; 2 large (8-to 9-ounce) trout fillets with skin; 4 tablespoons mango-ginger chutney; 2 teaspoons Madras curry powder; 1/3 cup sliced almonds; 2 tablespoons (1/4 stick) butter

By Bon Appétit Test Kitchen

July 31, 2007

Recipe notes