Cacao Nibs Curry
2 tablespoons cacao nibs
2 cardamom pods, opened and seeds removed
1/2 Hawaiian chili pepper (or jalapeno - how hot do you want it?)
2 teaspoons minced raw ginger or galangal
2 teaspoons minced lemongrass (white part)
1/4 cup minced onion
2 tablespoons clarified butter
1 teaspoon coriander powder
1/2 teaspoon cinnamon
1/4 cup white wine
1 cup thick coconut milk
Process, or pound the spices in a mortar, fine as you'd like - I left mine a bit crunchy, but next time will probably try a smoother blend.
Heat the butter in a small saucepan til melted, then add the ground spices mixture, coriander and cinnamon. Heat, stirring until fragrant, then add 1/4 cup white wine, reduce for about 15 minutes while your fish (or chicken breasts) cook, add the coconut cream and continue simmering at low heat. Add the fish and stir to coat.
Note: This recipe has been modified (improved) here to include the coconut cream and white wine, from the photo shown on the original post.