Cured trout with kasundi, Kashmiri chilli oil, buttermilk and shiso

The day before you plan to serve, cure the trout. Mix the salt, sugar and chilli powder together in a bowl. Place the trout skin-side down and rub the grated beetroot into the flesh side. Pack the cure on top, place in a container or wrap tightly in cling film and leave to cure in the fridge overnight (at least 12 hours)

To make the oil, pour the rapeseed oil into a deep saucepan and bring to 180°C. Add the shallots, garlic and whole spices and cook for a few minutes until the garlic starts to brown and crisp up

While the oil sizzles, pour the chilli flakes and powder into a large heatproof bowl. Strain the oil through a fine sieve into the bowl of chilli powder carefully – it may sputter as it hits the chilli. Leave to cool, then stir the strained crispy bits back into the oil, seasoning the oil with the soy and sugar. Set aside

For the dressing, whisk the mustard oil and buttermilk together, then set aside in the fridge until needed

Once the trout has been curing for at least 12 hours, wash off the curing mixture completely then pat dry. Coat the fillet in the kasundi and scatter the dill all over the top, then cut it into slices roughly the same width as a pound coin

To serve, arrange the sliced trout on a large platter. Dress the fish with the buttermilk, then the chilli oil, making sure you get some of the crispy bits that have sunk to the bottom on there too. Garnish generously with the herbs and coriander stalks