GOAN CURRIED FISH STEW

By BobD

Ingredients

• 2 2 1-inch pounds sole fillets, cut into 1-inch pieces
• 1/4 1/4 1 cup lemon juice (from about 1 lemon)
• 1 1/4 1 1/4 1/4 teaspoons salt
• 2 2 2 cloves garlic, smashed
• 4 4 4 teaspoons chopped fresh ginger
• 1 1 1 cup canned unsweetened coconut milk
• 1 1 1 tablespoon ground coriander
• 1 1 1 teaspoon ground cumin
• 1 1 1 teaspoon brown sugar
• 1/2 1/2 1/2 teaspoon fresh-ground black pepper
• 1/4 1/4 1/4 teaspoon turmeric
• 1/8 1/8 1/8 teaspoon cayenne pepper
• 3 3 3 tablespoons cooking oil
• 1 1 1 onion, chopped
• 1 1 1 tomato, chopped
• 4 4 4 jalapeno peppers, seeds and ribs removed, minced
• 3/4 3/4 3/4 cup water

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

In a glass or stainless-steel container, combine the sole, lemon juice, and 1/2 teaspoon of the salt. Let marinate at least 10 minutes.

In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne.

In a large saucepan, heat the oil over moderate heat. Add the onion; cook, stirring occasionally, until golden, about 5 minutes. Add the tomato and cook, stirring occasionally, until soft, about 5 minutes. Add the coconut mixture, the jalapenos, the water, and the remaining 3/4 teaspoon salt and bring slowly almost to a simmer, stirring frequently.

Add the fish and 1 tablespoon of the marinade. Bring to a simmer and continue simmering until the fish is just done, 1 to 2 minutes.