INGREDIENTS
Garam Masala Ingredients:
• 1 tsp ground cumin seed
• 1 tsp fennel seed
• 1 tsp ground coriander seed
• 1 tsp whole coriander seed
• ½ tsp chili flakes
• Pinch ground clove
• Pinch cinnamon
• 1 tsp tumeric
• Pinch ground ginger
• 1 tsp mustard seed
Curry Ingredients:
• 1 inch ginger, sliced
• 4 garlic cloves, sliced
• 1 onion, sliced
• 1 tomato, roughly chopped
• ½ L coconut milk
• Juice 1 lime
• ½ bunch cilantro, roughly chopped
• Sugar and salt to taste
• Canola oil or ghee
Pickerel Ingredients:
• 4 filets pickerel skin on
• Olive oil
• Salt
INSTRUCTIONS
Garam Masala Directions:
• Mix together in a bowl. Reserve.
Curry Directions:
• Brown onion in hot pan with canola oil or ghee. Once really brown add ginger, garlic and all the garam masala. Fry for 2 minutes.
• Add tomato and degalze with coconut milk. Simmer for 10 minutes.
• Finish with lime juice, cilantro, sugar and salt to taste.
Pickerel Directions:
• Pan fry pickerel skin side down in olive oil on high heat. Season with salt.
Assembly:
• Pour curry in a shallow bowl. Place pickerel on top skins side up.
