Creamy coco chilly pepper trout

Ingredients:
Rainbow trout filets cut into 8 -10 pieces
Cumin powder - 1/2 tspn
Red chilly powder - 1 heaped tspn
Black pepper ground - 1/2 tspn
Coconut powder - 4 tblspns
Olive oil - 2 tblspns
Fresh cilantro chopped
Salt to taste

Method: Clean, rinse and dry the trout pieces between paper towels, rub them with salt, red chilly powder, cumin powder, ground pepper, lemon juice & chopped cilantro and let them marinate for 10 - 15 minutes. Put 4 tblspns of coconut powder in a small dry plate. Take the trout pieces one at a time, dab them in the coconut powder and shallow fry all of them in a non stick pan on medium heat till they are just done. Take care not to over cook them by turning over after 3 minutes and cooking each side only once. They should be golden on the outside and juicy on the inside. They are just delicious! Enjoy with rice and curry.