Firstly, salt the trout thoroughly from the inside out.
Then briefly heat the curry paste, coconut milk and palm sugar in a pan until the sugar has dissolved. Tear the kaffir lime leaves or the individual leaf by hand and add to the curry mixture. Then season with fish sauce.
Pour the finished curry sauce over the trout and spread well over the whole fish.
Heat a little oil in a pan and fry the fish over a medium heat until it is golden brown on both sides.
Before serving, drain off the fat and garnish with coriander leaves.
