White Fish, Green Beans, and Pineapple Bathed in a Beautiful Curry-Style Coconut Milk Sauce.
When setting out to make this dish, all I knew was that I wanted fish in a coconut milk sauce. And after thinking about it I came up with a curry that has influences from many cuisines, particularly Indonesian. But I added some ingredients that aren’t normally seen in these types of curries.
For instance, I used ground annatto seeds, which provided beautiful color and a slight sweetness, along with Kashmiri chili powder and a little smoked paprika. You don’t have to use the annatto. The color of the dish won’t be as vivid, but it will still be delicious. The base is made from sliced onion and chopped tomatoes, along with coconut milk, curry leaves, garlic, a stick of cinnamon, turmeric, and a little fish sauce.
I also wanted it to have a variety of textures and decided to add green beans, chunks of fresh pineapple, and Fresno chilies. Yes, I fully realize this is entire dish is rather unorthodox, but it was so darned delicious.
By the way, there are many types of fish that would be good here. I had some pretty whiting filets that I cut into big chunks and they worked beautifully. Any white fish would be great. I served it with jasmine rice and the Fried Coconut and Chili Flatbreads I posted the other day, which I used to scoop up the luscious sauce.