1. Portion the trout into 4 equal pieces, rub the fillets with olive oil and season with salt and pepper.

2. Braai in a hinged grid for 5 minutes on each side, flesh side first.

3. Before taking off the braai, squeeze a generous amount of fresh lemon juice on the fish.

4. Throw the baby potatoes into the coals and bury them under the hot ashes for 15–20 minutes until soft inside.

5. Take out of the coals and let cool down.

6. Peel the potatoes once cooled and set aside.

7. In a medium mixing bowl add the egg yolks, white wine vinegar, mustard, curry paste, garlic, salt and pepper.

8. Drip the oil little by little into the mixture while whisking constantly until all the oil is incorporated and the aioli is thick.

9. Mix the aioli with the baby potatoes and mix through the chopped parsley.

10. Garnish with the deep-fried curry leaves.

11. Place a small bed of the potato salad on a plate, place a piece of trout on top and finish off with a few cheeks of boerejongens.