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)

Directions

1. 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. 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. 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. 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.