1. Preheat your oven to 180°C/350°F/gas 4. Make deep slits in the trout on both sides. This will deepen the flavour of the spices.
2. Make the masala. In a pan gently heat the vegetable oil and add the mustard seeds and curry leaves (if using).
3. Once they start popping add the garlic, ginger, desiccated coconut (if using), red chilli and half the smoked paprika and sauté for 1 minute. Sprinkle in a little water if you need to.
4. After 2 minutes add the leeks, carrots and green beans and cook for 1 minute.
5. In a bowl mix together the honey, yoghurt, remaining smoked paprika, chives and dill.
6. Rub the outside of the fish with the marinade, ensuring you rub the marinade into the slits. Stuff the inside with the masala filling.
7. Place the trout in the bottom of a large baking dish, with the lime halves and bake in the preheated oven, covered with foil for 20 minutes . Remove the foil and continue to cook for a further 15 - 20 minutes or until cooked through.
8. Finally squeeze over the baked limes.
Anjali’s Tip: If you prefer you can make this dish with salmon, or even use individual portions of fish. I usually estimate 175g - 200g per person. And you may need to cook it for less time depending on how thick your fillets are.