Bengali Fish With Pineapple

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)

Instructions

1. Place the ground coriander, salt, turmeric and cayenne in a small mixing bowl.
2. Use a fork to stir in 1/2 cup water to form a thin paste.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the onion and cook, stirring often, until onions begin to turn pale caramel at the edges, about 4 minutes.
5. Add the spice paste and cook, stirring, until the oil pools on the surface, 2 to 3 minutes.
6. Add the pineapple and cook, stirring, until the liquid has almost dried up, about 2 minutes.
7. Add about 3/4 cup water and the sugar; bring to a boil.
8. Simmer until the pineapple is tender and the mixture thickens slightly, 5 to 6 minutes.
9. Taste and adjust for salt and sugar.
10. 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.
11. Garnished with cilantro.