Sri Lankan Style Trout with Homemade Curry Powder and Charred Lemon

This recipe was provided by Ranga Perera
Serves 3-4
Preparation Time: 10 minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes

1 Whole Head-On Rainbow Trout, about 2 lbs, Cleaned and Patted Dry
1 Teaspoon Kosher Salt
½ Teaspoon Fresh Cracked Black Pepper
2 Teaspoons Favorite Curry Powder, or see recipe below
1 Fresh Lemon, cut in half
6-8 Whole Garlic Cloves, Skin On
2 Tablespoons Coconut Oil

Pre-heat the Coconut Oil in cast iron skillet or large sauté pan on Medium Heat.

Add Garlic Cloves and sauté until dark golden-brown, about 3-4 minutes.

Evenly sprinkle half the Curry Powder, Black Pepper, and Salt into the inner cavity of the trout. Sprinkle the remaining seasoning evenly on outside of the trout, making sure to cover both sides.

Place trout in the skillet, and cook until skin is crispy, about 5 minutes.

Using a spoon, baste the inner cavity and outer fish with the garlic-coconut oil. Flip the fish and repeat on the other side, until skin is crispy and meat flakes easily from the bone.

As the trout is cooking, heat a small, non-stick pan, on Medium-High heat.

Place the lemon halves on the pan, cut-side down, and cook until charred and black, about 5-7 minutes.

To finish, peel garlic skin off the cooked cloves. Cut cloves into small pieces or leaving whole, garnish the trout. Squeeze Charred Lemon to taste.

Homemade Sri Lankan Curry Powder

4 Tablespoons Whole Coriander Seeds
2 Tablespoons Whole Cumin Seeds
2 Tablespoons Whole Black Peppercorns
1 Tablespoon Black Mustard Seeds
2 Teaspoons Whole Cloves
2 Teaspoons Cardamom Seeds
1 Teaspoon Whole Fennel Seeds
2 Tablespoons Basmati Rice

Pre Heat small non-stick pan on Medium Heat.

Add the Basmati Rice, and stirring gently, sauté until fragrant and light brown.

Add the remaining ingredients, and stir continuously, toasting the spices until well-browned and fragrant, 4-5 minutes.

Remove the pan from heat and pour spice mixture into a bowl to cool off.

Once cooled, grind the mixture in a mortar and pestle, or a spice grinder, until fine. Store in an airtight container for up to a few months.