Bengali Fish With Pineapple

Name: Bengali Fish With Pineapple
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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, white (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)

Submitted by Busters friend

"This subtly spiced sweet and sour curry comes from Sylhet in northeast Bangladesh by way of the Miami Herald. The article said the fruit was introduced in India during the 16th century by the Portuguese, who brought it from their colonies in Brazil. Serve with steamed rice and a stir-fried vegetable such as green beans or okra."

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Ready In:: 35mins
Ingredients:: 11
Serves:: 4

ingredients

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, white (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)

directions

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.
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.
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.
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.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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