This is all about an event thought up by Susan of Sticky, Gooey, Creamy, Chewy and Marc of No Recipes (who is hosting this one). Each month a different movie is selected for everyone to watch and be inspired to create a recipe from. This month's movie is Chocolat.
I was going to call my sauce a curry, as I did in an earlier version posted this year, but on second thought, the origins point as well to South America, home of cacao, and the moles of Mexico, where cacao is often an ingredient. A mole is traditionally a very complex assortment of ingredients, time-consuming to prepare. Most Mexican restaurants don't bother, aside from guacamole that is. Although, there are some fairly simple moles in the book of Frida Kahlo's recipes. Perhaps my concoction is an aberration, not Mexican, or Indian or even Eurasian. Though sauce is such a mundane word. Oh well. This recipe, however, has aside from some Indian and Mexican spices - cardamom, chili pepper, avocado leaf and cinnamon; also Asian elements - lemongrass and galangal, which all combined to work with and complement the cacao and ahi.
As in the movie Chocolat, where the confectioner used unusual flavors to surprise and delight her patrons, I was inspired to strive for that result. I not only love chocolate, I am growing the tree to keep us in good supply and love experimenting with its fruit.
I used fresh, locally caught, ahi (tuna) for this and some of the other ingredients are very local as well - from my garden: the cacao nibs, lemongrass, chilies, galangal, macadamia nuts, avocado leaf, lemon, with basil and starfruit to garnish.