Goan Pickerel Curry

If you love cooking with spices then you will love making this. Dan takes a classic Indian curry and pairs it with an absolutely amazing fish plucked right from the lakes of Canada. It may seem like a bit of work to create this dish, but the hardest part is making sure to gets your spices right.

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.

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