This one’s definitely got an Indian flavour profile, though using fresh, Manitoba pickerel keeps it local. You could use fish filets if you’re very carefully cover them with the sauce and turn once during cooking. Cheeks are far easier.
As for the onion seeds, they do add taste, texture and a great appearance. You can find them at most spice shops, especially ones specializing in Indian cuisine. If you can’t get your hands on some, the dish will work without them, though do try.
Time: 20 minutes
Serves: 2
Ingredients:
1 tablespoon ghee, butter or extra-virgin coconut oil 1 teaspoon onion seeds 2 fresh red chili peppers – thinly sliced 2 cloves garlic – thinly sliced 1 large onion – thinly sliced 1 tomato – thinly sliced 2 tablespoons shredded coconut (unsweetened) 1 teaspoon kosher salt 1 teaspoon ground coriander 8 ounces pickerel cheeks ½ cup water 1 tablespoon fresh lime juice 2 tablespoons chopped cilantroPreparation:
Place a karahi or small, deep pan on medium heat and add the ghee.
When the ghee is hot, add the onion seeds, peppers and onion, stirring occasionally for five minutes.
Add the tomato, coconut, salt and ground coriander and stir well.
Gently fold in the pickerel cheeks and cook for two minutes, carefully stirring a few times.
Carefully stir in the water, lime juice and cilantro, cooking for two more minutes.
Remove from heat and serve immediately.