1 (about 1 lb) whole trout
1 t salt
1/2 c walnut, shelled and chopped fine
1 to 2 t hot green chili, seeded and minced
1 medium (1/2 c) onion, chopped fine
1/4 c fresh pomegranate seeds
1/4 t cinnamon, ground
1/8 t cloves, ground
3 T corn oil
1. Rinse trout in cold water and dry. Rub with salt inside and outside. Let stand for 1/2 hr.
2. Mix walnuts, chili, onion, pomegranate seeds, cinnamon, and cloves together. Do not squeeze pomegranate seeds, they should remain whole and firm.
3. Stuff trout. Roll it in flour. Heat oil in skillet and fry trout over moderate heat for 3 minutes on each side. Drain briefly on paper towels. Serve warm or at room temp. Serve 4 with other dishes.