1 tablespoon olive oil 

2 small yellow onions, sliced into rings 

½ teaspoon grated fresh ginger 

1 garlic clove, minced 

1½ teaspoons curry powder 

1 teaspoon garam masala 

½ teaspoon fennel seeds, crushed 

1 teaspoon coriander seeds, crushed 

1 teaspoon fine sea salt 

3 bay leaves 

3 tablespoons sugar 

1 cup apple cider vinegar 

1 cup water 

1½ pounds panfish fillets, any variety, cut into 2- to 3-inch pieces 

Zest and juice of two limes (roughly 1 tablespoon zest, ¼ cup juice) 

Heat the olive oil in a deep skillet over medium heat. Add the onion rings and cook for 2 to 3 minutes; they should still have some crunch. Move the onions to a bowl with a slotted spoon and set aside. 

Add the ginger, garlic, curry powder, garam masala, fennel, coriander and sea salt to the hot pan. Cook over medium heat until fragrant, about 30 seconds. Add the bay leaves, sugar, apple cider vinegar and water and bring to a simmer. Cover and simmer on low heat for 20 minutes. 

Add the panfish fillets and continue simmering, uncovered, until they are cooked through and beginning to flake apart, 3 to 5 minutes. Do not overcook. Remove the pan from the heat. Add the reserved onions, lime zest and juice to the pan and stir gently. 

Pour everything into a glass dish (avoid metal or plastic) and allow it to cool to room temperature. Cover and place in the refrigerator and chill for at least 24 hours before serving. 

Discard the bay leaves before serving. Serve at room temperature on crusty bread or alongside warm potatoes. Pickled fish can be stored in the refrigerator for 1 week.