PINEAPPLE AND FISH CURRY MY WAY ENJOY DAN:

                    PINEAPPLE AND FISH CURRY MY WAY by CHEF DAN:

Serves 4

MASALA:

1 teaspoon EACH turmeric, ground coriander, garam masala, and tandoori masala

1/2-EACH hot mustard powder and green chipotle powder

1/4-teaspoon ground black pepper

1-1/2-tablespoon water

FISH:

1-pound firm white fish, cubed

1 cup pineapple chunks, fresh or canned

2 garlic cloves

1 thumb-size fresh ginger, grated

2 Roma tomatoes, finely chopped

3 tablespoons olive oil

1 (19 Oz) can Mae Ploy coconut oil

Handful fresh cilantro, chopped

2 tablespoon lime juice

Salt and pepper to taste

WHOLE SPICES;

2 teaspoon mustard seeds

1/2- teaspoon EACH cumin seeds, and fenugreek seeds

6 green cardamom pods, lightly bruised

10 basil leaves

DIRECTIONS:

1.    Combine masala ingredients.

2.    Pour oil into a skillet over low heat and add pod and seeds.

3.    Once they start to pop. add basil leave, add onion and sauté for 4 minutes.

4.    Add garlic and ginger and sauté 1 minute, remove cardamom pods.

5.    Add 1-1/2-taablespoons cold water to the masala and whisk well.

6.    Add tomatoes and cook 1 minute, pour in coconut milk, season with S.&P.

7.    Bring to a boil, reduce heat and simmer for 6 minutes.

8.    Gently place the fish and pineapple into the sauce, simmer 6 minutes.

9.    Squeeze fresh lime juice as a finishing touch.

10. Serve with rice, naan, and vegetables.

11. Garnish with cilantro, thinly sliced red pepper.

ENJOY DAN:                                                                                THE CURRY GUY: