- 2 T coconut oil
- 1 tsp cumin seeds
- 3 cardamom pods
- 1 large onion, chopped
- 5 garlic cloves, chopped
- 2 tsp ground cumin
- 2 tsp ground ginger (or 1-2 T fresh ginger, grated)
- 2 tsp turmeric (or curry powder if you aren't a fan of turmeric)
- 1/4 tsp cayenne pepper
- 3 tomatoes, chopped (or 1 can tomatoes with chiles)
- 1/2-2 chile peppers, chopped (depending on desired hotness)
- 2 T tamarind paste + 1/2 cup water (or juice from 2 lemons)
- 1 1/2 cups fresh pineapple, chopped (or canned if you live in AK and don't want to pay $12 for a pineapple in January)
- 2 cups water
- 1 1/2 to 2 pounds fresh salmon (or halibut), cut into large chunks
- 1/2 pound shrimp, peeled and deveined (optional)
- 1/4 cup lime juice, freshly squeezed (optional)
- 1/2 bunch cilantro, chopped
- Mix coconut oil with cumin seeds and cardamom. Cook over medium-high heat 1-2 minutes.
- Add onion and garlic and fry until lightly browned, 3-5 minutes.
- Add the ground spices and tomatoes and simmer for 5 minutes.
- Add tamarind plus water or the lemon juice and 1 cup of water. Bring to a boil and simmer until the sauce has reduced in half.
- Add the pineapple and remaining cup of water and simmer until the sauce has reduced in half again. The sauce should be thick and rich, like a chutney, at this point.
- Reduce the heat and add fish and shrimp (if using). Cook until fish is cooked through.
- Stir in the cilantro and lime juice (if using). I have found that it's sometimes sour enough without the lime juice.
- Serve immediately over cut raw vegetables or cauliflower rice.
Opportunities for substitution abound in this recipe. I often make this dish with a smooth and creamy texture by pureeing the onions and tomatoes together before step 3 and pureeing the pineapple and the cup of water before step 5. This creates a sauce that is more like gravy than chutney (and also ensures I won't hear complaining about cooked onions!).