Bengali Fish With Pineapple

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon coriander seed, roasted and ground (heaping)
• 1 teaspoon kosher salt
• 1 teaspoon turmeric
• 1 teaspoon cayenne
• 2 tablespoons olive oil
• 1 yellow onion, quartered and thinly sliced (about 8 ounces)
• 6 ounces pineapple, fresh, cut into 1/4-inch dice (1 generous cup)
• 2 teaspoons sugar
• 1 lb fish fillet, firm-fleshed, (such as haddock, halibut, sea bass or sole)
• 2 green chilies, fresh (such as serrano or thai, thinly sliced into rings on the diagonal)
• 1 tablespoon cilantro, chopped fresh (heaping)

Recipe

• 1 place the ground coriander, salt, turmeric and cayenne in a small mixing bowl. use a fork to stir in ½ cup water to form a thin paste.
• 2 heat the oil in a large skillet over medium-high heat. add the onion and cook, stirring often, until onions begin to turn pale caramel at the edges, about 4 minutes. add the spice paste and cook, stirring, until the oil pools on the surface, 2 to 3 minutes.
• 3 add the pineapple and cook, stirring, until the liquid has almost dried up, about 2 minutes. add about ¾ cup water and the sugar; bring to a boil. simmer until the pineapple is tender and the mixture thickens slightly, 5 to 6 minutes. taste and adjust for salt and sugar.
• 4 add the fish and chile slices; reduce the heat to medium and cook, turning the fish once (take care not to break the pieces), 3 to 4 minutes, adding a little water if necessary, until fish is just cooked through. garnished with cilantro.